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

KMOMMYZ
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk together the eggs, cream, and 1 cup of Parmesan cheese in a bowl. Blend thoroughly, and set aside.

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  • 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.

  • 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.

  • Using the same skillet, cook the pancetta over medium heat until browned, tossing with nutmeg. Drain on paper towels.

  • 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.

Nutrition Facts

838 calories; 53.4 g total fat; 264 mg cholesterol; 871 mg sodium. 62 g carbohydrates; 31.2 g protein; Full Nutrition

Reviews (32)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/01/2007
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:) Read More
(33)

Most helpful critical review

Rating: 3 stars
01/04/2010
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. Read More
(34)
47 Ratings
  • 5 star values: 24
  • 4 star values: 17
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
11/01/2007
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:) Read More
(33)
Rating: 3 stars
01/04/2010
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. Read More
(34)
Rating: 5 stars
11/01/2007
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:) Read More
(33)
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Rating: 5 stars
04/02/2008
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 Read More
(6)
Rating: 3 stars
04/01/2008
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. Read More
(5)
Rating: 4 stars
10/22/2009
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. Read More
(5)
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Rating: 5 stars
08/31/2008
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. Read More
(5)
Rating: 5 stars
11/12/2011
We had this on a night before a race and expanded the recipe to generously feed eight. Couldn't have been better. It was delicious! I used a mixture of bacon and pancetta and substituted fettucine for the penne. Also the pancetta was so salty I used no additional salt. I did however grind out more pepper than the recipe called for. Read More
(4)
Rating: 5 stars
09/06/2008
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!)... Read More
(4)
Rating: 4 stars
06/09/2012
tasty but u wanna eat it right away or the sauce gets scrable eggs when u head it. Read More
(3)