Penne Carbonara
This quick and easy Italian classic is usually prepared with spaghetti but it is also a great dish using penne or rigatoni (my favorite). This recipe is dedicated to my friend and long-time client Kim Huchro, who always knew how to entertain with great style and grace.
Ingredients
- 2 lbs Penne Pasta (or rigatoni)
- ¼ cup Olive Oil
- ½ lb Diced Pancetta (or bacon is fine)
- 2 cloves Garlic
- ½ tsp Black Pepper (optional - few flakes of crushed red pepper for a little kick)
- ½ tsp Onion Powder
- 1 Finely Diced Shallot
- 6 Egg Yolks
- ½ cup Grated Cheese
- Chopped Fresh Parsley (for garnish)
- Additional Grated Cheese (for garnish)
Instructions
- Bring a large pot of salted water to a boil and add Penne Pasta cooking according to directions on box.
- While pasta is cooking make sauce. In sauté pan place Olive Oil, Pancetta, Garlic, Black Pepper, Onion Powder and Shallot. When pancetta is browned and slightly crispy drain most of the rendered fat from the skillet.
- Drain pasta reserving 2 cups of starchy cooking water. Place hot drained pasta into the pancetta skillet. Toss well to blend.
- In a mixing bowl place Egg Yolks and Grated Cheese. Beat well and add the hot reserved pasta water. Blend well and pour into skillet. Remove from heat and toss well to achieve a creamy sauce.
- Serve immediately. Garnish with Chopped Fresh Parsley and Additional Grated Cheese.
