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.
Nutrition
Serving: 1gCalories: 635kcalCarbohydrates: 54gProtein: 16gFat: 40gSaturated Fat: 17gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 0.03gCholesterol: 188mgSodium: 219mgPotassium: 271mgFiber: 2gSugar: 4gVitamin A: 884IUVitamin C: 1mgCalcium: 93mgIron: 1mg
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