Pasta Carbonara
By
Penny Burdge
@PennyInKC
1
It's easy, and oh my is it good!
★★★★★ 1 vote5
Ingredients
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5 ozpancetta, 1/3 inch dice
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1 mediumyellow onion, finely chopped
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1/4 cdry white wine
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3 largeeggs, beaten
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3/4 cfinely grated fresh parmesan reggiano cheese
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1/3 cfinely grated fresh pecorino romano cheese
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1 tspfinely ground black pepper
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1/4 tspsalt
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1 lbuncooked pasta
How to Make Pasta Carbonara
- Render the pancetta in a heavy, deep skillet over medium heat, about 2 minutes. Add the onions and cook, stirring occasionally, until the onion is golden -- about 10 minutes. Add the wine and boil until the liquid is reduced by half -- about 2 minutes.
- Cook 1 pound of your favorite pasta in boiling salted water until al dente.
- While the pasta is cooking, whisk together the eggs, both cheeses, salt and pepper. Drain the pasta and then add it to the hot onion/pancetta in the skillet and toss with tongs until well coated. Add the egg mixture, tossing until it combined. Serve immediately.
- Pancetta is an Italian cured meat very similar to bacon.
Don't use "cooking wine" - always use a wine that is good enough to drink!