Penne Carbonara
This is the comforting version of carbonara I grew up eating. Serve it piping hot tossed with extra Parmesan cheese and chopped fresh parsley.
Ingredients
Serves: 6
- 4 eggs, lightly beaten
- 450ml (16 fl oz) double cream
- 100g (4 oz) freshly grated Parmesan cheese
- 1 (500g) packet penne pasta
- 1 tablespoon olive oil
- 1 onion, chopped
- 225g (8 oz) sliced pancetta, chopped
- 1/2 teaspoon ground nutmeg
- 75g (3 oz) pine nuts, toasted
- 1/2 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 50g (2 oz) chopped Italian flat leaf parsley
- 50g (2 oz) freshly grated Parmesan cheese
Method
Prep:25min ›
Cook:25min ›
Ready in:50min
- Whisk together the eggs, cream and 100g Parmesan cheese in a bowl. Blend thoroughly and set aside.
- Cook penne according to packet instructions. Drain pasta, then return it to the pot (off of the heat) and cover to keep warm.
- Meanwhile, heat the olive oil over medium heat in a large frying pan; add the onion and cook until transparent, about 8 minutes. Remove onion from the pan and set aside.
- Using the same pan, cook the pancetta over medium heat until browned, tossing with nutmeg. Remove pancetta and discard dripping or reserve for another use.
- Combine the penne, onion, pancetta, pine nuts, salt and pepper in the same large frying pan over low heat. Slowly stir in the egg-cream mixture, tossing gently over very low heat so the eggs don't scramble. Stir until just heated through. Remove from heat and toss with parsley and remaining Parmesan cheese. Serve immediately.
Tip:
Substitute frozen garden peas for the pine nuts if desired.
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Reviews & ratings
Average global rating:
(42)
Reviews in English (28)
I just tried this dish and is really delicious.A proper authentic Italian dish.Thank you. - 02 Jul 2013
Wow... fantastic, indulgent meal! I used this recipe instead of the other carbonaras because of the pancetta, which I think is a step up from regular bacon- especially in this dish. The only changes I made were fyring the pancetta first and then cooking 1/2 an onion, 1 large shallot and 2 cloves of garlic in the drippings. And I omitted the pine nuts just because I don't like nuts in savory-type foods and the salt, as pancetta and parmesan are salty enough already. Thanks KMOMMYZ... good stuff - 01 Nov 2007 (Review from Allrecipes US | Canada)
This is not at all the classic Italian Carbonara. The Real Carbonara is simply 1 whole egg gently beat and added to that 24-36 month aged parmagiano-reggiano until you acheive a thick consistency or how you prefer with a pinch of salt and a twist of fresh ground pepper and of course the smoked pancetta not cooked till its crisp.Then add to that your preffered pasta . We use Tagliatelle egg pasta. This is a true recipe from Parma, Italy. But I am sure the other is nice too but is not an original. - 03 Jan 2010 (Review from Allrecipes US | Canada)
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