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Home > Free Range Eggs

Free Range Eggs

Essential amino acids
Vitamin A & B6
Folic acid
250 g penne
salt and black pepper
2 tbsp olive oil
175g pancetta, finely diced
5 egg yolks
150ml double cream
100g parmesan, half finely grated, half as shavings
34 tbsp chopped parsley

1. Cook the penne in a large saucepan of salted boiling water for about 8-10 minutes, or according to the packet instructions, until just tender. Drain.
2. Meanwhile, heat 1 tbsp of the oil in a frying pan, add the pancetta and fry until crisp.
3. In a large bowl, beat the egg yolks with the cream and grated Parmesan. Season well with freshly ground pepper. Add the chopped parsley.
4. Add the freshly drained pasta to the egg yolk mixture, together with the remaining oil, the grated Parmesan and the fried pancetta. Toss together immediately. Season to taste. Transfer to a warmed serving bowl. Top with the Parmesan shavings and serve.

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  Weight Price   
2x6 Eggs (Large Free Range )
Dozen Free Range Eggs
0 kg 3.00 
6 Eggs (Large Free Range)
0 kg 1.60 
Tray of 30 Large Free Range Eggs
Tray of Free Range Eggs
0 kg 6.00 
30 large free range eggs on a tray

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