Recipes › Pasta › Pepperoni Penne Recipe

Pepperoni Penne Recipe

Recipe by Pedro M. A. Neves

Pepperoni Penne is a vibrant Roman-style pasta dish that combines tender penne with crispy pepperoni, silky egg sauce, and sharp Pecorino Romano cheese. This classic Italian comfort food comes together in under 20 minutes and delivers authentic flavor through simple, quality ingredients. Perfect for weeknight dinners, it balances richness with the subtle heat of quality pepperoni.

Ingredients

• 400g penne pasta
• 150g pepperoni, sliced into strips
• 4 large eggs
• 100g Pecorino Romano cheese, finely grated
• 60ml whole milk
• 60g guanciale or pancetta, finely diced (optional but traditional)
• 3 cloves garlic, minced
• 30ml extra virgin olive oil
• 1 teaspoon black pepper, freshly ground
• 1 teaspoon salt, plus extra for pasta water
• Fresh parsley, chopped (for garnish)

Instructions

1. Bring a large pot of salted water to a rolling boil. Add penne and cook according to package directions until al dente, approximately 10-12 minutes. Reserve 200ml of pasta water before draining.

2. While pasta cooks, whisk together eggs, milk, and 75g of the grated Pecorino Romano in a bowl until smooth and well combined. Set aside.

3. Heat olive oil in a large skillet over medium heat. Add the diced pepperoni strips and cook for 2-3 minutes, stirring occasionally, until the edges curl and fat begins to render.

4. Add minced garlic to the pepperoni and cook for 30 seconds until fragrant, then add diced guanciale if using. Stir constantly to prevent sticking.

5. Reduce heat to low. Pour the drained penne directly into the skillet with pepperoni and stir to combine, allowing the pasta to warm through for 1 minute.

6. Remove skillet from heat. Quickly pour the egg and cheese mixture over the pasta while stirring constantly and vigorously. The residual heat will cook the eggs into a creamy sauce. If needed, add reserved pasta water 60ml at a time until reaching desired consistency.

7. Season with freshly ground black pepper and additional salt to taste. Divide among serving bowls and top with remaining Pecorino Romano and fresh parsley.

Substitutions

• Replace guanciale with pancetta or smoked bacon for a slightly different but still authentic flavor profile
• Substitute Pecorino Romano with Parmigiano-Reggiano for a milder, less sharp cheese result
• Use light cream (150ml) instead of eggs for a traditional carbonara variation that is richer but less traditional to pepperoni penne
• Replace pepperoni with smoked sausage sliced thinly for a heartier, less spiced version

Tips

• Keep the heat on low when adding the egg mixture to prevent scrambling; continuous vigorous stirring is essential for a silky sauce
• Reserve ample pasta water before draining; it is crucial for adjusting sauce consistency and helps emulsify the final dish
• Use freshly grated cheese rather than pre-grated for better melting and a smoother sauce texture
• Fresh, high-quality pepperoni with visible fat marbling will render better fat for coating the pasta

Pepperoni Penne draws inspiration from Roman pasta traditions, particularly carbonara, but substitutes pancetta with pepperoni for sharper, spicier notes that reflect Southern Italian influences. This dish represents the evolution of Italian home cooking, where classic techniques are adapted with available regional ingredients.

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