pasta carbonara
(1 rating)
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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!
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(1 rating)
yield
4 -6
prep time
15 Min
cook time
20 Min
Ingredients For pasta carbonara
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5 ozpancetta, 1/3 inch dice
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1 mdyellow onion, finely chopped
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1/4 cdry white wine
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3 lgeggs, 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
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1Render 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.
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2Cook 1 pound of your favorite pasta in boiling salted water until al dente.
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3While 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.
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4Pancetta is an Italian cured meat very similar to bacon. Don't use "cooking wine" - always use a wine that is good enough to drink!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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