Tuesday, March 9, 2010

Penne a la Carbonara

This is just one of those classic recipes you need to have. This may not be a good one for you if you are weary of raw eggs, or if you are pregnant. Trust me though, the eggs do get cooked, and you will not die from salmonella.

Penne a la Carbonara

1 lb pancetta diced (we have used bacon too)
Salt and pepper
6 eggs at room temperature
 ½ c cream at room temperature
1 ¼ c Parmesan
1lb penne
4 tbsp fresh parsley.

Cook pasta per package directions. Sauté pancetta until crispy and season with pepper. In a bowl, beat eggs and cream then season with salt and pepper and stir in Parmesan (leaving 2 tbsp for garnish). When pasta is done, drain water and return to pan. While pasta is hot, add pancetta and mix. Then, quickly add egg and cream mixture and coat completely (sometimes it helps to put the pan of pasta back on the “warm” burner to help “cook” the eggs). Top off with remaining Parmesan and parsley.

1 comment:

  1. MMM....you post so many recipes I can never remember the ones that I want to try! I need to hurry up and finish school so I have more time to make all these.