Description
This is the classic version of carbonara I grew up eating. Serve it piping hot tossed with extra Parmesan cheese and chopped Italian parsley.
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
- ½ pound sliced pancetta, chopped
- ½ teaspoon ground nutmeg
- ½ cup pine nuts, toasted
- ½ teaspoon salt
- 1 teaspoon black pepper
- ¾ cup chopped Italian flat leaf parsley
- ½ cup freshly grated Parmesan cheese
Instructions
- Whisk together eggs
- cream
- and 1 cup Parmesan cheese in a bowl. Set aside.
- Bring a large pot of lightly salted water to a boil. Add pasta; cook until al dente
- 8 to 10 minutes. Drain pasta; return it to the pot off heat and cover to keep warm.
- Meanwhile
- heat olive oil in a large skillet over medium heat. Add onion and cook until translucent
- about 8 minutes. Transfer onion to a bowl; cover to keep warm.
- Cook pancetta in the same skillet over medium heat until browned; toss with nutmeg. Drain on paper towels.
- Combine pasta
- onion
- pancetta
- pine nuts
- salt
- and pepper in the same large skillet over low heat. Slowly stir in egg mixture
- tossing gently
- so eggs don’t scramble. Cook until just heated through.
- Remove from heat and toss with parsley and remaining 1/2 cup Parmesan cheese. Serve immediately.
Prep Time: 25 mins
Cook Time: 25 mins
Total Time: 50 mins
Servings: 6