Penne carbonara

James Martin adds an extra creamy dimension to a family favourite pasta dish
By James Martin
Penne carbonara
  • Rating:
  • Serves: 2
  • Cook Time: 20 minutes
  • Prep Time: 5 minutes
  • Effort: easy


  • 75 g pancetta, thinly sliced
  • 75 g coppa or parma ham
  • 4 egg yolks
  • 150 ml double cream
  • 2 tbsp parsley, chopped
  • 100 g freshly grated parmesan
  • 200g penne


1. Dry fry the pancetta until crisp and golden. Remove from the pan and then fry the ham in the same pan until crisp. Leave on one side.

2. Whisk the egg yolks and cream with the parsley and three quarters of the parmesan. Season with black pepper, add three quarters of the pancetta and crumble in the ham.

3. Cook the penne in plenty of boiling, salted water until just tender. Drain and stir in the creamy sauce and mix well.

4. Sprinkle over the remaining cheese, season with more black pepper and top with the remaining pancetta and ham.

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