Classic Carbonara with Pancetta

Recipe View In a mixing bowl, whisk together eggs, heavy cream, and 1 cup of Parmesan cheese until well combined. Set aside. (Prep time: 5 minutes)

Recipe View Bring a large pot of lightly salted water to a rolling boil. Add penne pasta and cook according to package directions until al dente, about 8-10 minutes. Reserve about 1 cup of pasta water before draining. Return the drained pasta to the pot off the heat and cover to keep warm. (Cook time: 8-10 minutes)

Recipe View While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until softened and translucent, about 6-8 minutes. Transfer the onion to a bowl and set aside to keep warm. (Prep time: 2 minutes; Cook time: 6-8 minutes)

Recipe View In the same skillet, add the pancetta lardons and cook over medium heat until crispy and golden brown, about 5-7 minutes. Drain excess fat on paper towels. Toss the crispy pancetta with freshly grated nutmeg. (Cook time: 5-7 minutes)

Recipe View In the same large skillet (over low heat), combine cooked pasta, sautéed onion, and crispy pancetta. Season with sea salt and freshly ground black pepper. Slowly pour in the egg and cheese mixture, gently tossing to coat the pasta evenly. Cook until the sauce thickens slightly and clings to the pasta, about 2-3 minutes, being careful not to scramble the eggs. Add a tablespoon or two of reserved pasta water at a time to adjust consistency, if needed.

Recipe View Remove from heat and toss with chopped Italian parsley and the remaining 1/2 cup of freshly grated Parmesan cheese. Serve immediately, garnished with extra parsley and Parmesan cheese.