Classic Carbonara With Pancetta
Dalle origini umili e risalente al xvii secolo, si è diffuso dapprima nel regno di napoli per.
Recipe Summary Classic Carbonara With Pancetta
This is the classic version of carbonara I grew up eating. Serve it piping hot tossed with extra Parmesan cheese and chopped Italian parsley.Ingredients | Ricetta Pasta Pancetta4 eggs, lightly beaten2 cups heavy cream1 cup freshly grated Parmesan cheese1 (16 ounce) package penne pasta1 tablespoon olive oil1 onion, chopped½ pound sliced pancetta, chopped½ teaspoon ground nutmeg½ cup pine nuts, toasted½ teaspoon salt1 teaspoon black pepper¾ cup chopped Italian flat leaf parsley½ cup freshly grated Parmesan cheeseDirectionsWhisk together the eggs, cream, and 1 cup of Parmesan cheese in a bowl. Blend thoroughly, and set aside.Bring a large pot of lightly salted water to a boil. Add the pasta, and cook until al dente, or for 8 to 10 minutes. 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 skillet; add the onion and cook until transparent, about 8 minutes. Remove onion from the skillet; place in a bowl, and cover to keep warm.Using the same skillet, cook the pancetta over medium heat until browned, tossing with nutmeg. Drain on paper towels.Combine the pasta, onion, pancetta, pine nuts, salt, and pepper in the same large skillet over low heat. Slowly stir in the egg-cream mixture, tossing gently so the eggs don't scramble. Cook until just heated through. Remove from heat and toss with parsley and remaining 1/2 cup Parmesan cheese. Serve immediately.Info | Ricetta Pasta Pancettaprep: 25 mins cook: 25 mins total: 50 mins Servings: 6 Yield: 6 servings
TAG : Classic Carbonara With PancettaWorld Cuisine Recipes, European, Italian,
