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 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.