Sweet Onion Carbonara
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 mezzi rigatoni
Lots of fresh coarsely ground black pepper
2 tablespoons chopped chives
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.