Sweet Onion Carbonara
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
Prep Time
Cook Time
Total Time
Cooking Level
Serving size:
Serves 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 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.
Article by Giada De Laurentiis Read More
Suggestion for replacing the whipping cream with something else? I'm lactose intolerant and that would not work for me, the cheese I can manage around. Thanks!