Penne a La Carbonara - Giada De Laurentiis

Recipe by seahorse73
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READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat a large saute pan, until hot.
  • Add pancetta and saute until golden brown and crispy, about 5 minutes.
  • Season with black pepper and remove pan from heat.
  • In a medium bowl, beat the eggs and cream.
  • Season with salt and pepper.
  • Stir in Parmesan, reserving 2 tablespoons 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.
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