Penne Carbonara (06/05/22)

So this week we have a cheap, easy carbonara. It’s absolutely fine to use spaghetti if you prefer. I really am trying to stick to store ingredients that we all have and this recipe ticks that box. It’s also a good starter for teens learning to cook. Let’s them see that jars aren’t always easiest!


375g Penne pasta
20g butter
200g bacon rashers, thinly sliced (we don’t eat bacon, I use caramelised onion)
300ml thick cream (I use crème fraiche)
3 medium eggs, lightly whisked
25g shredded parmesan (I use loads more 😊)


  1. Cook the penne in a large saucepan of boiling water until al dente. Drain, reserving 60ml of the cooking liquid.
  2. Meanwhile, melt the butter in a large frying pan over a high heat. Cook the bacon, stirring until crisp. Add the cream, bring to the boil. Reduce heat and simmer, stirring until the sauce thickens slightly (around 3-4mins).
  3. Add the reserved cooking liquid to the frying pan. Remove from the heat. Stir in the egg and parmesan.
  4. Add the cooked penne to the carbonara sauce and toss to combine. Serve sprinkled with chives.


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