Make this recipe for penne carbonara, then check out our spaghetti carbonara, vegetarian carbonara, Marmite carbonara and leek carbonara.

You can make garlic-infused olive oil by thinly slicing two or three garlic cloves, putting in a small pan, just covering with olive oil and heating gently so that the garlic turns a pale gold. Remove the garlic from the oil and store in a jar.

This recipe was written by Victoria Moore.


  • 100g pancetta, (ask for it to be cut in 1cm-thick slices)
  • 1 tbsp garlic-infused olive oil, (or use plain olive oil)
  • 1, plus 2 yolks eggs
  • 70g parmesan, grated
  • 225g penne


  • STEP 1

    Dice the pancetta, then heat the olive oil in a frying pan and fry the pancetta until brown and crisp. Put the egg and egg yolks in a bowl and beat with a fork. Stir in the cheese and add a generous amount of black pepper.

  • STEP 2

    Meanwhile, cook the pasta following pack instructions until al dente. Remove from the heat. Roughly drain the pasta (this recipe works best if you retain a couple of tablespoons of the cooking water), return to the pan and immediately stir in the eggy cheese mixture along with the pancetta and its cooking fat. Stir well until the pasta is coated in a smooth sauce. Transfer to two warm plates or bowls and serve.


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