Penne Carbonara

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.

I would serve this with champagne to completely make this decadent!


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

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.

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