This is a wonderfully rich dish and is one of my favorites. It’s easy to prepare and very satisfying. People are not entirely clear of where this dish originated, but it can be found on menus all over Italy. This is true comfort food.
Ready to try some other pasta dishes?
Rigatoni with Tomato Sauce and Sausage
Pasta alla Gricia-Pasta with Italian Bacon
Pasta alla Norcina: Authentic Creamy Sausage Pasta from Umbria
Pasta all’Amatriciana- North End Version
Authentic Sunday Sauce: A Step by Step To Create A Family Tradition
Classic Ragu Bolognese Sauce Recipe: Slow and Delicious
The Secrets of Premium Italian Pasta: What Makes It Different?
Stanley Tucci’s Favorite Zucchini Pasta- Spaghetti alla Nerano
Marcella Hazan’s Tomato Sauce with Onion and Butter
And of course, My Favorite Recipes
Ingredients:
4 oz of Pancetta, chopped
1 Tbsp Butter
1 Onion, chopped
5 Egg Yolks
1 lb of Penne Rigate
¼ cup White Wine
¼ cup Heavy Cream
Freshly ground Black Pepper
¼ cup Parmesan cheese, grated
Preparation:
Sauté the pancetta and onions in the butter in a deep sauté pan (As you will want enough space to add back the pasta at the end, don’t make the pan too small) until they are completely cooked and soft. Add the white wine and reduce down and then take off the heat.
Start your water with added salt and cook the penne until they are just al dente. While the penne is cooking, whisk together the egg yolks and cream.
When the pasta is done, drain and then add back to the pan with the onions and pancetta and put back on medium high heat. Slowly add in the egg and cream mixture and cook until thickened.
Add the Parmesan and the black pepper, toss well and serve immediately.
This article is part of The Pasadena Chef Cooking School. Explore more cooking lessons, techniques, and ingredient guides here. The Pasadena Chef Cooking School
Creamy Penne Carbonara- Easy Italian Comfort Food
Ingredients
Equipment
Method
- Sauté the pancetta and onions in the butter in a deep sauté pan (As you will want enough space to add back the pasta at the end, don’t make the pan too small) until they are completely cooked and soft. Add the white wine and reduce down and then take off the heat.
- Start your water with added salt and cook the penne until they are just al dente. While the penne is cooking, whisk together the egg yolks and cream.
- When the pasta is done, drain and then add back to the pan with the onions and pancetta and put back on medium high heat. Slowly add in the egg and cream mixture and cook until thickened.
- Add the Parmesan and the black pepper, toss well and serve immediately.