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Classic Carbonara with Pancetta
Classic Carbonara with Pancetta
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Delicious penne carbonara with creamy Parmesan sauce and crispy pancetta - a comforting weeknight dinner.
Ingredients:
  • 4 eggs, lightly beaten
  • 2 cups heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 1 (16 ounce) package penne pasta
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 0.5 pound sliced pancetta, chopped
  • 0.5 teaspoon ground nutmeg
  • 0.5 cup pine nuts, toasted
  • 0.5 teaspoon salt
  • 1 teaspoon black pepper
  • 0.75 cup chopped Italian flat leaf parsley
  • 0.5 cup freshly grated Parmesan cheese
Instructions:
  • Combine eggs, cream, and 1 cup of Parmesan cheese in a bowl, gently whisk until smooth. Let it rest for flavors to meld.
  • - Boil a pot of water seasoned with a pinch of salt until bubbling. Add pasta and cook until perfectly tender, about 8 to 10 minutes. Drain and let it rest in the warm pot, covered.
  • Heat olive oil in a large skillet over medium heat. Cook onion until translucent, about 8 minutes. Transfer to a bowl, cover to keep warm.
  • In the skillet used to cook the pancetta, fry it over medium heat until crispy; then toss with a hint of nutmeg and drain on paper towels.
  • In a large skillet over low heat, mix pasta, onion, pancetta, pine nuts, salt, and pepper. Gently fold in the egg mixture, stirring slowly to avoid scrambling. Heat until warmed through.
  • Take off the heat and mix in parsley and the remaining 1/2 cup Parmesan cheese. Serve right away.

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