pasta carbonara

(1 rating)
Recipe by
Penny Burdge
Lenexa, KS

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 rating)
yield 4 -6
prep time 15 Min
cook time 20 Min

Ingredients For pasta carbonara

  • 5 oz
    pancetta, 1/3 inch dice
  • 1 md
    yellow onion, finely chopped
  • 1/4 c
    dry white wine
  • 3 lg
    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

  • 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!

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