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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. Sweet Onion Carbonara 2 teaspoons olive oil4 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... giadzy.com

Sweet Onion Carbonara

20161203_005424_10358_962565.jpeg20180419_215632_10358_1039472.jpeg20180419_215632_10358_1039473.jpeg20180419_215632_10358_1039474.jpeg
  • 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
Serves 6

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.

Sweet Onion Carbonara

Photo of giada

Recipe by Giada De Laurentiis

Giada is a chef, mother, author and restauranteur. She is known as the Emmy-award winning television personality of Food Network’s Everyday Italian, Giada at Home, Giada In Italy, as a judge on Food Network Star, NBC Today Show correspondent, for her eight New York Times best-selling cookbooks and her debut restaurant, GIADA, in Las Vegas. Though most days, you can find her in Los Angeles with her daughter, Jade and kitten, Bella, whipping up something delicious in the kitchen involving parmiggiano reggiano or her weakness, dark chocolate!

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

Pasta Dishes Of Rome

Sweet Onion Carbonara

Serves: 
6
Cooking Level: 
Prep Time
25 minutes
Cook Time
10 minutes
Inactive Time
Total Time
35 minutes

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 mezzi rigatoni
  • 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.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Sweet Onion Carbonara
20161203_005424_10358_962565.jpeg20180419_215632_10358_1039472.jpeg20180419_215632_10358_1039473.jpeg20180419_215632_10358_1039474.jpeg
20161203_005424_10358_962565.jpeg
20180419_215632_10358_1039472.jpeg
20180419_215632_10358_1039473.jpeg
20180419_215632_10358_1039474.jpeg

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

Pasta Dishes Of Rome

Sweet Onion Carbonara

Serves: 
6
Cooking Level: 
Prep Time
25 minutes
Cook Time
10 minutes
Inactive Time
Total Time
35 minutes

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 mezzi rigatoni
  • 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.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Nut Free

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