My Cousins'
Pasta Carbonara

Simple, creamy, and full of wonderful flavors.

About this recipe

There are many talented hobby chefs in my very extended family.  There also are some professional chefs.  This dish has become a family reunion treat.

You can also read more about Pasta Carbonara in my blog entitled American - Italian Foods.

Ingredients

  • 1 pound rigatoni (or the pasta of your choice)
  • 4 egg yolks
  • ½ cup extra virgin olive oil
  • 4 ounces pancetta
  • 1 cup Parmigiano-Reggiano cheese, grated
  • 2 teaspoons freshly ground black pepper
  • ¼ cup fresh Italian parsley, chopped
  • ¼ cup pignoli (pine nuts), browned in a frying pan (optional)
  • kosher salt

Directions

  1. Chop the pancetta and sauté over medium heat until crisp.  Remove and set aside.
  2. Whisk the egg yolks, add the olive oil, and continue whisking until mixed.
  3. Cook the pasta until al denté, drain, and remove quickly to a large mixing bowl.  
  4. Fold in the egg mixture, pancetta, cheese, black pepper, pignolia nuts (if used), salt (to taste), and parsley.
  5. Serve immediately.
Pasta Carbonara.

Notes

  • I originally stated here that "Smoked bacon is not a substitute for pancetta, which is cured and seasoned pork belly, but not smoked.  Bacon's smoky flavor will overwhelm and spoil this dish."  In fact, Pasta Carbonara dates back to the end of World War II when American soldiers living in and around Rome brought bacon and eggs to local families and requested they use them in a pasta sauce.  Italians, however, generally preferred the milder and sweeter pancetta over the smoky bacon, and thus this recipe.  In effect then, pancetta is being substituted for bacon!
Posted: March 2014; Picture and revised Notes added: August 2015.