What's for Dinner Tonight? - Creamy Carbonara

While traveling in Italy we stopped for lunch in Assisi, and I had the most amazing creamy carbonara. When we returned I went in search of a recipe that would duplicate the wonderful meal I remembered. This classic Italian creamy carbonara from Alyssa Rivers is made with mushrooms, onions and a cheesy egg mixture. The recipe calls for bacon, but I used chopped pancetta like the restaurant, which gives it an amazing flavor. Even if this is not "the" recipe, it comes very close to the original. As suggested I did double the sauce recipe and it was perfect!

Creamy Carbonara

2 eggs
1/4 cup heavy cream
1/3 cup Parmesan
Fresh diced parsley or dried flakes
1/4 teaspoon salt
1/2 teaspoon red pepper flakes
1/2 pound chopped pancetta
3 mushrooms, chopped (I used Portabella)
1 small onion, chopped
1 pound pasta

1. Cook the pasta until al dente. Reserve a few tablespoons of the pasta water in case the sauce gets too thick.

2. While the pasta is cooking, fry the pancetta until crispy, then set aside.

3. With 1-2 tablespoons of the grease, sauté the onion and mushrooms until the onions are translucent and golden.

3. Beat the eggs, cream, Parmesan, parsley, salt and red pepper flakes together in a bowl.

4. Drain the pasta and while still warm, add to the onions and mushrooms. Stir in the pancetta.

5. Make sure the heat is on low, and pour the cream mixture into the pasta and stir for one to two minutes. (If the heat is not on low you may scramble the eggs.)

6. Serve with additional Parmesan, crusty bread and a salad.

Bon Appetit!


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