Carbonara

• 400 g PENNE
• 200 g PANCETTA
• 2O ml OLIVE OIL
• 300 ml SINGLE CREAM
• 120 g GRATED PARMESAN
• 1 EGG YOLK
• PEPPER

Cook the penne in a large saucepan as indicated on the packaging. Cut the pancetta into small pieces and place in the bowl fitted with the mixer.

Add the oil and launch the P1 slow cook program at 130°C for 6 mins without the stopper.

At the end of the program, add the cream and the egg yolk, then launch the sauce program at speed 5 at 85°C for 8 mins.

Pour the sauce onto the drained pasta and add generous amounts of parmesan and pepper.

Mix and serve.

TIP You could replace the pancetta with smoked bacon.