Penne a la Carbonara
My daughter and I were watching Everyday Italian on the Food Network and she insisted that we make this dish for her Dad for Father’s Day. Sounds yummy. I will most likely add basil or oregano, maybe some minced garlic to this as we like a good flavor. I’ll at least follow this recipe and tatse before changing it.
Penne a la Carbonara
Recipe courtesy Giada De Laurentiis
1 pound pancetta, diced into 1-inch cubes
Sea salt and freshly ground black pepper
6 eggs, at room temperature
1/2 cup heavy cream, at room temperature
1 1/4 cup freshly grated Parmesan
1 pound dried penne
4 tablespoons chopped fresh parsley leaves
Heat a large saute pan, until hot.
Add pancetta and saute until golden brown and crispy, about 5 minutes.
Season with black pepper and remove pan from heat.
In a medium bowl, beat the eggs and cream. Season with salt and pepper.
Stir in Parmesan, reserving 2 tablespoons for garnish.
In a large pot, boil 6 quarts of salted boiling water.
Add pasta and cook until al dente, about 8 to 10 minutes.
Drain pasta in a colander.
Do not rinse with water; you want to retain the pasta’s natural starches so that the sauce will stick.
While the pasta is still hot, return it back to the pot.
Add the browned pancetta and mix well.
Add the cream mixture and coat the pasta completely.
It’s important to work quickly while the pasta is still warm so that the cream mixture will cook, but not curdle.
Add remaining Parmesan and chopped parsley.
