Penne A La Carbonara Recipes

PENNE A LA CARBONARA - GIADA DE LAURENTIIS

Penne a La Carbonara - Giada De Laurentiis image

Make and share this Penne a La Carbonara - Giada De Laurentiis recipe from Food.com.

Provided by seahorse73

Categories Penne

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 lb pancetta, diced into 1 inch cubes
sea salt
fresh ground black pepper
6 eggs, at room temperature
1/2 cup heavy cream, at room temperature
1 1/4 cups freshly grated parmesan cheese
1 lb dry penne pasta
4 tablespoons chopped fresh parsley leaves

Steps:

Heat a large saute pan, until hot.
Add pancetta and saute until golden brown and crispy, about 5 minutes.
Season with black pepper and remove pan from heat.
In a medium bowl, beat the eggs and cream.
Season with salt and pepper.
Stir in Parmesan, reserving 2 tablespoons for garnish.
In a large pot, boil 6 quarts of salted boiling water.
Add pasta and cook until al dente, about 8 to 10 minutes.
Drain pasta in a colander.
Do not rinse with water; you want to retain the pasta's natural starches so that the sauce will stick.
While the pasta is still hot, return it back to the pot.
Add the browned pancetta and mix well.
Add the cream mixture and coat the pasta completely.
It's important to work quickly while the pasta is still warm so that the cream mixture will cook, but not curdle.
Add remaining Parmesan and chopped parsley.

Nutrition Facts : Calories 755.9, Fat 29.8, SaturatedFat 14.9, Cholesterol 385.5, Sodium 599.7, Carbohydrate 93.3, Fiber 12.7, Sugar 0.9, Protein 30.7

PENNE ALLA CARBONARA

Penne Alla Carbonara image

Make and share this Penne Alla Carbonara recipe from Food.com.

Provided by A la Carte

Categories Penne

Time 24m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

7 ounces pancetta, cut into matchsticks
1 tablespoon olive oil
sea salt
ground pepper (fresh)
6 egg yolks
4 ounces cream
5 ounces parmesan cheese, freshly grated
9 ounces penne

Steps:

In a large pan fry the pancetta in olive oil, slowly, so that it releases its own fat before becoming crisp. Add some black pepper.
Beat the egg yolks with the cream and season with salt and pepper. Add half of the parmesan.
Meanwhile, cook the penne (according to package directions) in a large pot of salted boiling water and then drain thoroughly.
Combine immediately with the hot pancetta and the oil, and then pour in the cream mixture. Stir to coat each pasta piece; the heat from the hot pasta will cook the egg slightly.
Finally add the remaining Parmesan and serve.

Nutrition Facts : Calories 378.4, Fat 19.8, SaturatedFat 9.7, Cholesterol 230.7, Sodium 376.4, Carbohydrate 35.8, Fiber 4.7, Sugar 0.3, Protein 15.1

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