Pasta Carbonara
  • 1lb. pasta (whatever shape you like!)
  • 1/2 onion, diced
  • olive oil
  • 1/3 lb. pancetta, diced
  • 1/2c. heavy cream or half & half
  • 4 egg yolks
  • 1 1/2 c. peas
  • 1 c. parmesan cheese (plus more for finished dish)
  • fresh basil
  1. Bring pot of water to a boil and cook pasta until al dente. Be sure not to overcook.
  2. Saute onion in olive oil until soft, 5 minutes or so. Add pancetta and saute until it is nice and brown. Add peas until they are warmed through. Remove from heat and cool slightly.
  3. In a medium bowl, whisk together cream, egg yolks, and parmesan. When onion and pancetta have cooled a bit, add to the cream and egg mixture. Stir to combine.
  4. In your serving dish, combine warm pasta and sauce. Top with shaved parmesan and fresh basil. Enjoy - especially good with a nice crusty bread to sop up the sauce and a glass of Sauvignon Blanc!
When you want a simple, yet satisfying meal there is nothing better than pasta carbonara!