Pasta Carbonara
Carbonara is good with linguini, mostaccioli, rigatoni, or ziti. It should be a sturdy shape that can hold on to the sauce.
Ingredients
- 12 oz penne
- ½ cup pancetta cut into small squares (or bacon)
- 3 Tbsp olive oil extra virgin
- 3 egg yolk
- ¼ cup onion diced
- 1 cup whipping cream
- ¼ tsp black pepper
- ⅛ cup parmesan cheese grated
Instructions
- Bring a large pan of generously salted water to a boil.
- In a medium skillet heat oil. Sauté the pancetta and onion until the onion is translucent and the pancetta is browned.
- Meanwhile, cook penne in salted water until it is al dente.
- While the pasta is cooking, whisk the egg yolks in a small bowl. Add cream and mix well. Then add the parmesan cheese and combine. Season with black pepper.
- Drain pasta well and add to skillet. Toss well to coat. Then pour over the egg mixture. Mix well and cook for a few minutes until the sauce becomes creamy. Serve immediately.