PENNE A LA CARBONARA RECIPES

Name: Penne a la Carbonara
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: european
Ingredients: 1 pound pancetta, diced into 1-inch cubes; Sea salt and freshly ground black pepper; 6 eggs, at room temperature; 1/2 cup heavy cream, at room temperature; 1 1/4 cup freshly grated Parmesan; 1 pound dried penne; 4 tablespoons chopped fresh parsley leaves

PENNE A LA CARBONARA RECIPE | GIADA DE LAURENTIIS | FOOD ...

Penne a la Carbonara Recipe | Giada De Laurentiis | Food ... image

Provided by Giada De Laurentiis

Categories main-dish

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 pound pancetta, diced into 1-inch cubes
Sea salt and freshly ground black pepper
6 eggs, at room temperature
1/2 cup heavy cream, at room temperature
1 1/4 cup freshly grated Parmesan
1 pound dried penne
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.

PENNE A LA CARBONARA - GIADA DE LAURENTIIS RECIPE - FOOD.COM

Penne a La Carbonara - Giada De Laurentiis Recipe - Food.com image

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

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

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, FatContent 29.8, SaturatedFatContent 14.9, CholesterolContent 385.5, SodiumContent 599.7, CarbohydrateContent 93.3, FiberContent 12.7, SugarContent 0.9, ProteinContent 30.7

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