pasta carbonara
(1 RATING)
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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prep time
15 Min
cook time
20 Min
method
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yield
4-6 serving(s)
Ingredients
- 5 ounces pancetta, 1/3 inch dice
- 1 medium yellow onion, finely chopped
- 1/4 cup dry white wine
- 3 large eggs, beaten
- 3/4 cup finely grated fresh parmesan reggiano cheese
- 1/3 cup finely grated fresh pecorino romano cheese
- 1 teaspoon finely ground black pepper
- 1/4 teaspoon salt
- 1 pound uncooked pasta
How To Make pasta carbonara
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Step 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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Step 2Cook 1 pound of your favorite pasta in boiling salted water until al dente.
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Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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