Pasta is on the menu on James Martin: Home Comforts Home Cooking In a Hurry today.

James says: “My recipe for a classic carbonara uses fresh penne, but dried spaghetti also works well.”

For his ingredients James used : 1 tbsp extra virgin olive oil, 300g pancetta, 3 free-range egg yolks, 50g parmesan, grated, plus extra for serving, 100ml double cream, salt and freshly ground black pepper, 350g fresh penne pasta and 3 tbsp chopped fresh flatleaf parsley.

To make the dish, heat a frying pan until hot. Add the olive oil and pancetta and cook for 3-5 minutes, or until crisp.
Remove the pancetta from the pan and set aside to drain on kitchen paper.

Whisk the egg yolks, parmesan and cream in a bowl and season, to taste, with salt and freshly ground black pepper.
Cook the penne according to pack instructions in a pan of salted boiling water.

Drain the pasta and add it to the cream mixture, stirring continuously until smooth. Add the pancetta and parsley and stir until well combined.

To serve, spoon pasta into warmed bowls and sprinkle with a little extra parmesan.

See how the master chef makes his Penne pasta carbonara dish in double quick time in this video: