Tried and tested Carbonara Recipe which show cases the Tesco Finest Pennoni Rigati Pasta.
First, bring a large pan of salted water to the boil, add the Pennoni Rigati, and cook according to the packet instructions.
Whisk the egg in a bowl with the cream and add salt and pepper to taste. Put the pancetta into a second pan and cook until crispy and golden.
When the pasta is cooked, drain in a colander, and save a little of the cooking water. Add the pasta to the pancetta and stir together.
Add the egg and cream mix to the pasta. Make sure you add it while the pasta is still hot. This way, the residual heat of the pasta will cook the egg. Add a little of the reserved cooking water if and season with salt and pepper, sprinkle with the Parmesan and serve immediately.
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.