Pasta Carbonara
By
Penny Burdge
@PennyInKC
1
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!
It's easy, and oh my is it good!
Rating:
★★★★★ 1 vote5
Serves:
4-6
Prep:
15 Min
Cook:
20 Min
Ingredients
-
5 ozpancetta, 1/3 inch dice
-
1 mediumyellow onion, finely chopped
-
1/4 cdry white wine
-
3 largeeggs, beaten
-
3/4 cfinely grated fresh parmesan reggiano cheese
-
1/3 cfinely grated fresh pecorino romano cheese
-
1 tspfinely ground black pepper
-
1/4 tspsalt
-
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!
About Pasta Carbonara
Course/Dish: Pasta
