But this recipe…it’s so so good. So good that my brother actually went out of his way to give me a very authentic positive review when he just happened to stop by, starving, when I was making this. It’s a variation on the classic pasta carbonara recipe, but with sweet, caramelized onions, Gruyère cheese, and cream-all of which do not make an appearance in the traditional recipe. The sweet onions are a nice addition to the the salty pancetta and creamy sauce, taking this pasta to the next level. The Gruyère makes this extra-cheesy and the cream helps keep the sauce from splitting while the eggs are cooking and thickening the sauce. The rigatoni noodles trap the sauce inside, which is perfect for the extra-sauce lovers like me!
Side note: I’m rewatching The Sopranos and they literally do eat pasta every day.
Sweet Onion Carbonara
- Yield: 4 to 6 servings 1x
Description
A creamy Gruyère-and-Parmesan-laced pasta sauce enriched with eggs and cream, salty, crisp pancetta, sweet caramelized onions and a little lemon and chives to make this bright and fresh! Rigatoni noodles stand in for the traditional spaghetti (a la carbonara) to trap all of that delicious sauce inside.
Ingredients
- 1 pound mezzi rigatoni
- 4 ounces thinly sliced pancetta, coarsely chopped
- 1 large sweet yellow onion (such as Vidalia or Walla Walla), halved and thinly sliced into half-moons
- 2 garlic cloves, finely minced
- Olive oil, as needed
- Kosher salt and freshly ground black pepper
- 3 ounces (about 3/4 cup) coarsely shredded Gruyere cheese
- 2/3 cup heavy cream
- 2 ounces (about 1/2 cup) freshly grated Parmesan cheese, plus more for topping the pasta
- Zest of 1/2 lemon
- 4 large eggs
- 2 tablespoons finely chopped fresh chives
Instructions
- Bring a large pot of water to a boil over high heat; once boiling, add a heavy pinch of salt and the pasta and cook according to package directions until al dente, stirring occasionally. Reserve 1 cup of the pasta water and drain the pasta.
- While you are waiting for your water to boil, heat a large skillet over medium heat. Add a splash of olive oil and the pancetta; cook, stirring occasionally, until the pancetta is crisp and golden-brown. Transfer the pancetta to a paper towel-lined plate, leaving the fat in the pan.
- Add the onions to the skillet along with a pinch of salt and cook until they are a very light golden and softened, about 10 minutes. Add the garlic and sauté for another 2 minutes. Remove the pan from the heat to cool slightly.
- In a large bowl, whisk together the Gruyere, heavy cream, Parmesan, lemon zest, eggs and a pinch of salt.
- Return the pasta to the pot along with the onions, cream mixture, and the pancetta, tossing to coat the pasta. Add about 1/4 cup of the pasta water, and turn the heat to medium-low. Toss constantly until the sauce has thickened and coats the pasta, adding more pasta water as needed to make a thick, creamy sauce. Do not allow the mixture to get too hot or the eggs might curdle, reducing the heat as necessary. Taste for seasonings and adjust as necessary.
- Season with a very generous amount of freshly ground black pepper. Sprinkle with the chopped chives and serve with additional grated Parmesan, if desired.
Notes
Inspiration: Sweet Onion Carbonara on foodnetwork.com
- Category: Pasta & Noodles, Pork, Italian