This is the classic version of pancetta carbonara I grew up eating. Serve it piping hot, tossed with extra Parmesan cheese and chopped Italian parsley.
Ingredients
- eggs, lightly: 4 piece (beaten)
- heavy cream: 2 cups
- freshly grated Parmesan cheese: 1 cup
- penne pasta: 1 pack (16 ounce pack)
- olive oil: 1 Tbsp
- onion: 1 piece (chopped)
- pancetta: 0.5 pound (chopped, sliced)
- ground nutmeg: 0.5 tsp
- pine nuts: 0.5 cup (toasted)
- salt: 0.5 tsp
- black pepper: 1 tsp
- Italian flat leaf parsley: 0.75 cup (chopped)
- freshly grated Parmesan cheese: 0.5 cup
Metric Conversion
Stages of cooking
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Whisk together eggs, cream, and 1 cup Parmesan cheese in a bowl. Set aside.
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Bring a large pot of lightly salted water to a boil. Add pasta; cook until al dente, 8 to 10 minutes. Drain pasta; return it to the pot off heat and cover to keep warm.
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Meanwhile, heat olive oil in a large skillet over medium heat. Add onion and cook until translucent, about 8 minutes. Transfer onion to a bowl; cover to keep warm.
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Cook pancetta in the same skillet over medium heat until browned; toss with nutmeg. Drain on paper towels.
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Combine pasta, onion, pancetta, pine nuts, salt, and pepper in the same large skillet over low heat. Slowly stir in egg mixture, tossing gently, so eggs don't scramble. Cook until just heated through.
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Remove from heat and toss with parsley and remaining 1/2 cup Parmesan cheese. Serve immediately.
