Comforting Pasta Carbonara
photo by breezermom
- Ready In:
- 8 ounces pancetta, diced
- fresh ground black pepper
- 6 eggs, at room temperature
- 1⁄2 cup heavy cream, at room temperature
- 1 1⁄4 cups freshly grated parmesan cheese
- 1 lb penne pasta (smooth style pasta, no ridges or spirals)
- 4 tablespoons chopped fresh parsley leaves
- Heat a large sauté pan, until hot. Add pancetta and sauté until golden brown and crispy, about 5 minutes, remove pan from heat.
- In a medium bowl, beat the eggs and cream. Season with pepper. Stir in 1 cup of Parmesan, reserving ¼ cup for garnish.
- In a large pot, boil 6 quarts of salted boiling water. Add pasta and cook until al dente, about 8 to 10 minutes. Drain pasta in a colander. Do not rinse with water; you want to retain the pasta's natural starches so that the sauce will stick. While the pasta is still hot, return it back to the pot.
- Add the browned pancetta and mix well.
- Add the cream mixture and coat the pasta completely.
- It's important to work quickly while the pasta is still warm so that the cream mixture will cook, but not curdle.
- Add remaining Parmesan and chopped parsley. Serve immediately as the pasta will absorb the sauce and the dish will become dry as it cools.
- Please note: Carbonara sauce is meant to be used on a Penne style pasta or a spaghetti so the sauce coats the pasta. One reviewer used a corkscrew/rotini style pasta causing the sauce to become trapped in the spirals and the pasta was dry. Also to the same reviewer most Carbonara dishes are very a simple sauce and do not add garlic or mushrooms.
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This recipe has potential. I halved the recipe, but increased the pancetta to 12 ounces. (I have a teenage boy to feed!) Otherwise, I made as posted. My DS felt it didn't have enough sauce, and that it was very bland tasting. I wanted to add garlic to this as I was cooking it, but wanted to stay true to the recipe. Next time I will increase the amount of cream (will probably use half & half) to make the sauce creamier. I will also add some roasted garlic cloves and some sauteed mushrooms to the mix. I made this for PAC Spring 2009!
RECIPE SUBMITTED BY
I've lived in New York my entire life and I'm married to my hubby Brian for over 40 years. We have 3 grown children, our dogs and cats to fill our lives and our home. In the mundane world I work for a pharmaceutical company. The cooking fun starts once I get home (don't care to do fast foods) coming up with quick easy meals and making more involved recipes on the weekends. I love cooking and experimenting with new recipes and flavors for my family. I could sit for hours just researching recipes and coming up with ideas. My other hobbies are coloring & decorative painting, making craft items, a bit of sewing, a bit of crocheting.