Sweet Onion Carbonara

Name: Sweet Onion Carbonara
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 6
Ingredients: 2 teaspoons olive oil; 4 ounces thinly sliced pancetta (chopped); 1 large (or 2 small yellow onion, halved and thinly sliced); 2 cloves garlic (minced); 3/4 teaspoon kosher salt (divided); 2/3 cup whipping cream; 1/2 cup freshly grated Parmesan cheese; 3/4 cup shredded gruyere; 1/2 teaspoon grated lemon zest (from 1/2 lemon); 4 large eggs; 1 pound pasta, such as Paccheri; Lots of fresh coarsely ground black pepper; 2 tablespoons chopped chives

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This creamy, dreamy carbonara gets its sweetness from sauteed onions, and the combo of gruyere and Parmesan gives it some serious cheesy decadence.

Servings

Prep Time

25 minutes

Cook Time

10 minutes

Calories

1293

Author:

Giada De Laurentiis

Ingredients

2 teaspoons olive oil

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4 ounces thinly sliced pancetta (chopped)
1 large (or 2 small yellow onion, halved and thinly sliced)
2 cloves garlic (minced)
3/4 teaspoon kosher salt (divided)
2/3 cup whipping cream
1/2 cup freshly grated Parmesan cheese

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3/4 cup shredded gruyere
1/2 teaspoon grated lemon zest (from 1/2 lemon)
4 large eggs
1 pound pasta, such as Paccheri

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Lots of fresh coarsely ground black pepper
2 tablespoons chopped chives

Instructions

As seen on: Giada in Italy, Episode 4. Dino's Pasta Factory.
Heat the oil in a heavy large frying pan over medium heat. Add the pancetta and sauté until it is brown and crisp, about 8 minutes. Remove the pancetta from the pan and cool. Add the onions to the pan and cook for 10 minutes or until golden brown and lightly caramelized. Add the garlic and 1/2 teaspoon salt and cook 2 minutes more. Set aside to cool slightly. In a large bowl, whisk the cream, remaining salt, parmesan, the gruyere, lemon zest and eggs to blend.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until it is just tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain reserving 1 cup of pasta water. Add the pasta back to the pan along with the onions, cream mixture, 1/4 cup pasta water and pancetta. Toss over low heat until the sauce coats the pasta thickly adding pasta water as needed, about 2 minutes (do not boil). Season the pasta to taste with pepper. Transfer the pasta to a large wide serving bowl. Sprinkle with chives and serve.