Penne Carbonara


  • 280g dry penne pasta
  • 125g bacon rashers
  • 1⁄2 medium-sized onion
  • 100g parmesan


  • 3 egg yolks
  • 1⁄2 bunch of fresh parsley (15g)
  • 2 garlic cloves
  • 250g frozen peas


  • Cook the pasta in boiling water with a pinch of salt for around 8 minutes.
  • Finely grate 3⁄4 parmesan and beat together with the egg yolks in a bowl and set to one side.
  • Chop the bacon into small pieces and finely dice the onion and garlic.
  • Fry the bacon in 1tsp oil on a high heat until golden using a large saucepan. Lower the heat and add the onion and garlic, softening gently without colouring it.
  • Pass the pasta through a sieve once cooked, reserving the cooking water. Add 3 tablespoons of this to your egg yolk and parmesan.
  • Add the pasta to the bacon, onion and garlic and stir, folding through the peas.
  • Pour the egg yolk mixture into the pasta and stir continuously for 1 minute while the eggs gently cook. Add additional pasta water, 1 tablespoon at a time, to achieve a thick, creamy sauce.
  • Finish with chopped parsley and the remaining parmesan

68g carbs    |    38g fat   |   54g protein