Carbonara Nostalgica
Carbonara Nostalgica
Ingredients
- 200 g pancetta, diced into small, even pieces
- 1 onion, white or yellow, diced
- 100 g Parmigiano cheese, grated
- 100 g Pecorino cheese, grated (or use 200 g of one cheese)
- 1 teaspoon black pepper, freshly ground, plus more for serving
- 3 whole eggs
- 2 tablespoons heavy cream, optional, for desired creaminess
- 400 g rigatoni, or other short pasta
Instructions
- 1
Dice the pancetta into small, even pieces. Place the diced pancetta in a large pan over medium heat. Cook until crispy and the fat has rendered out. This should take about 8-10 minutes.
⏱️ 10 min
- 2
Once the pancetta is crispy, use a slotted spoon to remove it from the pan. Transfer the crispy pancetta to a plate lined with a paper towel to drain excess fat. Leave the rendered fat in the pan.
⏱️ 2 min
- 3
While the pancetta is cooking, dice the onion into small pieces. Add the diced onion to the same pan with the reserved pancetta fat. Cook over medium-low heat, stirring occasionally, until the onion is softened and caramelized, about 8-10 minutes.
⏱️ 10 min
- 4
While the onion is cooking, prepare the egg and cheese mixture. In a medium bowl, combine the grated Parmigiano cheese and Pecorino cheese. Grind a generous amount of fresh black pepper into the cheese. Crack the whole eggs into the bowl with the cheese and pepper. Whisk the mixture thoroughly until well combined and creamy.
⏱️ 5 min
- 5
Bring a large pot of salted water to a rolling boil. Add the rigatoni and cook according to package directions until al dente. Reserve about 125 ml (1/2 cup) of the pasta cooking water before draining the pasta.
⏱️ 12 min
- 6
Add the cooked pasta directly to the pan containing the sautéed onions and some of the rendered fat. If the pan seems dry, add a tablespoon or two of the reserved pasta water.
⏱️ 1 min
- 7
Remove the pan from the heat. Immediately pour the whisked egg and cheese mixture over the pasta in the pan. Stir vigorously and continuously to coat the pasta evenly and create a creamy sauce. The residual heat from the pasta and pan will gently cook the eggs without scrambling them. If the sauce is too thick, add a splash of the reserved pasta water, a tablespoon at a time, until desired consistency is reached. If a richer, creamier sauce is desired, add 2 tablespoons of heavy cream and stir it in.
⏱️ 3 min
- 8
Add the crispy, drained pancetta back into the pan with the pasta and sauce. Stir everything together one last time.
⏱️ 1 min
- 9
Serve the Carbonara immediately. Garnish with additional freshly ground black pepper and grated cheese if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Carbonara Nostalgica
- 200 g pancetta, diced into small, even pieces
- 1 onion, white or yellow, diced
- 100 g Parmigiano cheese, grated
- 100 g Pecorino cheese, grated (or use 200 g of one cheese)
- 1 teaspoon black pepper, freshly ground, plus more for serving
- 3 whole eggs
- 2 tablespoons heavy cream, optional, for desired creaminess
- 400 g rigatoni, or other short pasta
Instructions
- 1
Dice the pancetta into small, even pieces. Place the diced pancetta in a large pan over medium heat. Cook until crispy and the fat has rendered out. This should take about 8-10 minutes.
⏱️ 10 min - 2
Once the pancetta is crispy, use a slotted spoon to remove it from the pan. Transfer the crispy pancetta to a plate lined with a paper towel to drain excess fat. Leave the rendered fat in the pan.
⏱️ 2 min - 3
While the pancetta is cooking, dice the onion into small pieces. Add the diced onion to the same pan with the reserved pancetta fat. Cook over medium-low heat, stirring occasionally, until the onion is softened and caramelized, about 8-10 minutes.
⏱️ 10 min - 4
While the onion is cooking, prepare the egg and cheese mixture. In a medium bowl, combine the grated Parmigiano cheese and Pecorino cheese. Grind a generous amount of fresh black pepper into the cheese. Crack the whole eggs into the bowl with the cheese and pepper. Whisk the mixture thoroughly until well combined and creamy.
⏱️ 5 min - 5
Bring a large pot of salted water to a rolling boil. Add the rigatoni and cook according to package directions until al dente. Reserve about 125 ml (1/2 cup) of the pasta cooking water before draining the pasta.
⏱️ 12 min - 6
Add the cooked pasta directly to the pan containing the sautéed onions and some of the rendered fat. If the pan seems dry, add a tablespoon or two of the reserved pasta water.
⏱️ 1 min - 7
Remove the pan from the heat. Immediately pour the whisked egg and cheese mixture over the pasta in the pan. Stir vigorously and continuously to coat the pasta evenly and create a creamy sauce. The residual heat from the pasta and pan will gently cook the eggs without scrambling them. If the sauce is too thick, add a splash of the reserved pasta water, a tablespoon at a time, until desired consistency is reached. If a richer, creamier sauce is desired, add 2 tablespoons of heavy cream and stir it in.
⏱️ 3 min - 8
Add the crispy, drained pancetta back into the pan with the pasta and sauce. Stir everything together one last time.
⏱️ 1 min - 9
Serve the Carbonara immediately. Garnish with additional freshly ground black pepper and grated cheese if desired.
⏱️ 1 min