Pasta Carbonara

Pasta Carbonara

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Penny Burdge


I was looking for a new recipe to serve at a "gourmet Italian dinner" I was hosting - found this in Gourmet Magazine, 2003.

It's easy, and oh my is it good!


★★★★★ 1 vote

15 Min
20 Min


  • 5 oz
    pancetta, 1/3 inch dice
  • 1 medium
    yellow onion, finely chopped
  • 1/4 c
    dry white wine
  • 3 large
    eggs, beaten
  • 3/4 c
    finely grated fresh parmesan reggiano cheese
  • 1/3 c
    finely grated fresh pecorino romano cheese
  • 1 tsp
    finely ground black pepper
  • 1/4 tsp
  • 1 lb
    uncooked pasta

How to Make Pasta Carbonara


  1. 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.
  2. Cook 1 pound of your favorite pasta in boiling salted water until al dente.
  3. 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.
  4. 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!

Printable Recipe Card

About Pasta Carbonara

Course/Dish: Pasta

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