Classic Carbonara With Pancetta

Ingredients

• Servings: 6
• 4 eggs, lightly beaten
• 2 cups heavy cream
• 1 cup freshly grated parmesan cheese
• 1 (16 ounce) package penne pasta
• 1 tablespoon olive oil
• 1 onion, chopped
• 1/2 pound sliced pancetta, chopped
• 1/2 teaspoon ground nutmeg
• 1/2 cup pine nuts, toasted
• 1/2 teaspoon salt
• 1 teaspoon black pepper
• 3/4 cup chopped italian flat leaf parsley
• 1/2 cup freshly grated parmesan cheese

Recipe

Preparation Time: 25 mins Cook Time: 25 mins Ready Time: 50 mins


• whisk 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.