“This is the classic version of carbonara I grew up eating. Serve it piping hot tossed with extra Parmesan cheese and chopped Italian parsley.” - by KMOMMYZ
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- 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.
Nutrition
Amount Per Serving (6 total)
- Calories
- 839 cal
- 42%
- Fat
- 53.5 g
- 82%
- Carbs
- 62 g
- 20%
Based on a 2,000 calorie diet
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Reviews (23)
Rate This Recipe
"Wow... fantastic, indulgent meal! I used this recipe instead of the other carbonaras because of the pancetta, which I think is a step up from regular bacon- especially in this dish. The only changes..." See more I made were fyring the pancetta first and then cooking 1/2 an onion, 1 large shallot and 2 cloves of garlic in the drippings. And I omitted the pine nuts just because I don't like nuts in savory-type foods and the salt, as pancetta and parmesan are salty enough already. Thanks KMOMMYZ... good stuff :)"
Cona
"This is not at all the classic Italian Carbonara. The Real Carbonara is simply 1 whole egg gently beat and added to that 24-36 month aged parmagiano-reggiano until you acheive a thick consistency or h..." See moreow you prefer with a pinch of salt and a twist of fresh ground pepper and of course the smoked pancetta not cooked till its crisp.Then add to that your preffered pasta . We use Tagliatelle egg pasta. This is a true recipe from Parma, Italy. But I am sure the other is nice too but is not an original."
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