Yields:
4 Servings
Difficulty: Easy
Prep Time: 10 Mins
Cook Time:
20 Mins
Total Time:
30 Mins
The foundation of Penne Carbonara is pasta, traditionally using penne, although you may find variations with spaghetti or fettuccine. What sets Carbonara apart from other pasta dishes is the luscious, creamy sauce that cloaks each strand of pasta. This sauce is created by a magical alchemy of eggs, heavy cream, and Pecorino Romano cheese. The eggs add a velvety texture, the cream contributes richness, and the cheese imparts a salty, umami depth. When tossed with the hot pasta, this mixture transforms into a luxurious coating that clings to the noodles.
Ingredients
Adjust Servings
- Carbonara Sauce:
Instructions
-
Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente.
-
In a large skillet over medium heat, add the diced pancetta or guanciale. Cook until it becomes crispy and golden brown, about 5-7 minutes. Add garlic to the skillet and sauté for about 20 seconds until fragrant. Be careful not to brown the garlic.
-
In a bowl, whisk together all the Carbonara sauce ingredients until well combined. Add the Carbonara sauce to the skillet and bring to a simmer.
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Once the pasta is done, drain it and immediately transfer it to the skillet, adding the cooked pancetta or guanciale. Toss the pasta in the skillet to make sure the sauce coats every strand evenly, and season with black pepper.
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Garnish with fresh chopped parsley and extra Pecorino Romano cheese, if desired.
