Classic Carbonara with Pancetta Recipe - Allrecipes.com
Classic Carbonara with Pancetta Recipe
  • READY IN 50 mins

Classic Carbonara with Pancetta

Recipe by  

"This is the classic version of carbonara I grew up eating. Serve it piping hot tossed with extra Parmesan cheese and chopped Italian parsley."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
ADVERTISEMENT

Directions

  1. Whisk together the eggs, cream, and 1 cup of Parmesan cheese in a bowl. Blend thoroughly, and set aside.
  2. Bring a large pot of lightly salted water to a boil. Add the pasta, and cook until al dente, or for 8 to 10 minutes. Drain pasta, then return it to the pot (off of the heat), and cover to keep warm.
  3. Meanwhile, heat the olive oil over medium heat in a large skillet; add the onion and cook until transparent, about 8 minutes. Remove onion from the skillet; place in a bowl, and cover to keep warm.
  4. Using the same skillet, cook the pancetta over medium heat until browned, tossing with nutmeg. Drain on paper towels.
  5. Combine the pasta, onion, pancetta, pine nuts, salt, and pepper in the same large skillet over low heat. Slowly stir in the egg-cream mixture, tossing gently so the eggs don't scramble. Cook until just heated through. Remove from heat and toss with parsley and remaining 1/2 cup Parmesan cheese. Serve immediately.
Kitchen-Friendly View
  • PREP 25 mins
  • COOK 25 mins
  • READY IN 50 mins
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Nov 01, 2007

Wow... fantastic, indulgent meal! I used this recipe instead of the other carbonaras because of the pancetta, which I think is a step up from regular bacon- especially in this dish. The only changes I made were fyring the pancetta first and then cooking 1/2 an onion, 1 large shallot and 2 cloves of garlic in the drippings. And I omitted the pine nuts just because I don't like nuts in savory-type foods and the salt, as pancetta and parmesan are salty enough already. Thanks KMOMMYZ... good stuff :)

 
Most Helpful Critical Review
Jan 04, 2010

This is not at all the classic Italian Carbonara. The Real Carbonara is simply 1 whole egg gently beat and added to that 24-36 month aged parmagiano-reggiano until you acheive a thick consistency or how you prefer with a pinch of salt and a twist of fresh ground pepper and of course the smoked pancetta not cooked till its crisp.Then add to that your preffered pasta . We use Tagliatelle egg pasta. This is a true recipe from Parma, Italy. But I am sure the other is nice too but is not an original.

 
Apr 02, 2008

WOW! This recipe is fabulous, as is! This reminded me of a pasta I had while IN Italy!!! As far as the garlic goes...Carbonara traditionally is seasoned only with black pepper, and It was perfect! A++++

 
Oct 22, 2009

This was good. Better on the 2nd day. I added crushed red pepper and 1.5 cups of peas (cooked), used extra black pepper and nutmeg and linguine. Should have used a large onion instead of small. The thing i liked most about this is that there was just the right amount of sauce. I was worried that it would be too little but it turned out just right. The night I made it, it seemed a little bland, but when I brought it for lunch the next day, the flavors had had a chance to really meld so it was much tastier.

 
Apr 01, 2008

Disappointed. I found this when searching for recipes that had ingredients I had on hand. I followed the recipe just as written. I found it to be rich & bland. Maybe I will give it a try again sometime and take another reviewer suggestion of adding garlic. Sorry.

 
Aug 31, 2008

This was fantastic! I blew my family away with it. ty. I did switch up some ingredients, i left out the eggs, and added fontina and cream cheese to the sauce. it will be a family fav for sure.

 
Sep 06, 2008

This was excellent as written - rave reviews from the whole family. I'll probably throw in some garlic next time around (maybe not a "traditional" seasoning, but how can you go wrong!)...

 
Jun 09, 2012

tasty but u wanna eat it right away or the sauce gets scrable eggs when u head it.

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 838 kcal
  • 42%
  • Carbohydrates
  • 62 g
  • 20%
  • Cholesterol
  • 281 mg
  • 94%
  • Fat
  • 53.4 g
  • 82%
  • Fiber
  • 3.7 g
  • 15%
  • Protein
  • 31.2 g
  • 62%
  • Sodium
  • 871 mg
  • 35%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

 
ADVERTISEMENT
Go Pro!

In Season

Fresh Summer Meals
Fresh Summer Meals

Enjoy the bright days of summer with easy recipes.

Do Healthy Your Way
Do Healthy Your Way

Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Related Videos

How to Make Spaghetti alla Carbonara

See how to make simple spaghetti with bacon and egg sauce!

Spaghetti Carbonara II

Bacon, eggs and pasta--what's not to like?

How to Make Classic Beef Stroganoff

Watch Chef John prepare his secret recipe for creamy beef stroganoff.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States