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Sweet Onion Carbonara


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  • Author: Amanda
  • 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

Scale
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. In a large bowl, whisk together the Gruyere, heavy cream, Parmesan, lemon zest, eggs and a pinch of salt.
  5. 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.
  6. 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