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 vote
Serves:
4-6
Prep:
15 Min
Cook:
20 Min
Ingredients
- 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
- salt
- 1 lb
- uncooked pasta
How to Make Pasta Carbonara
- 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.
- 2Cook 1 pound of your favorite pasta in boiling salted water until al dente.
- 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.
- 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!
About Pasta Carbonara
Course/Dish: Pasta
