Pancetta Carbonara

    50 minutes

    Serve this comforting carbonara piping hot tossed with extra Parmesan cheese and chopped fresh parsley.

    43 people made this

    Serves: 6 

    • 4 eggs, lightly beaten
    • 2 cups (500ml) double cream
    • 100g freshly grated Parmesan cheese
    • 500g penne
    • 1 tablespoon olive oil
    • 1 onion, chopped
    • 250g sliced pancetta, chopped
    • 1/2 teaspoon ground nutmeg
    • 75g pine nuts, toasted
    • 1/2 teaspoon salt
    • 1 teaspoon freshly ground black pepper
    • 50g chopped flat leaf parsley
    • 50g freshly grated Parmesan cheese

    Preparation:25min  ›  Cook:25min  ›  Ready in:50min 

    1. Whisk together the eggs, cream and 100g Parmesan cheese in a bowl. Blend thoroughly and set aside.
    2. Cook penne according to packet instructions. 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 frying pan; add the onion and cook until transparent, about 8 minutes. Remove onion from the pan and set aside.
    4. Using the same pan, cook the pancetta over medium heat until browned, tossing with nutmeg. Remove pancetta and discard dripping or reserve for another use.
    5. Combine the penne, onion, pancetta, pine nuts, salt and pepper in the same large frying pan over low heat. Slowly stir in the egg-cream mixture, tossing gently over very low heat so the eggs don't scramble. Stir until just heated through. Remove from heat and toss with parsley and remaining Parmesan cheese. Serve immediately.

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    Reviews in English (33)


    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  -  01 Nov 2007  (Review from Allrecipes USA and Canada)


    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.  -  03 Jan 2010  (Review from Allrecipes USA and Canada)


    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++++  -  02 Apr 2008  (Review from Allrecipes USA and Canada)