Sweet Onion Carbonara
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 596
- Total Fat
- 29
- Saturated Fat
- 13
- Carbohydrates
- 60
- Dietary Fiber
- 3
- Sugar
- 4
- Protein
- 25
- Cholesterol
- 189
- Sodium
- 456
- Total: 50 min
- Active: 40 min
Ingredients
2 teaspoons olive oil
4 ounces thinly sliced pancetta, chopped
1 large or 2 small yellow onions, halved and thinly sliced
2 cloves garlic, minced
3/4 teaspoon kosher salt, plus more
3/4 cup shredded gruyere
2/3 cup whipping cream
1/2 cup freshly grated Parmesan
1/2 teaspoon grated lemon zest (1/2 lemon)
4 large eggs
1 pound mezzi rigatoni
Fresh coarsely ground black pepper
2 tablespoons chopped chives
Directions
- Heat the oil in a heavy large frying pan set over medium heat. Add the pancetta and saute until brown and crisp, about 8 minutes. Remove the pancetta from the pan and set aside to cool.
- Add the onions to the pan and cook until golden brown and lightly caramelized, 10 minutes. Add the garlic and 1/2 teaspoon of the salt and cook 2 minutes more. Set aside to cool slightly. In a large bowl, whisk together the gruyere, cream, Parmesan, lemon zest, eggs and the remaining 1/4 teaspoon salt.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain, reserving 1 cup of the pasta water. Add the pasta back to the pan along with the onions, cream mixture, 1/4 cup of the reserved pasta water and the pancetta. Toss over low heat until the sauce is thick and coats the pasta, adding pasta water as needed, about 2 minutes (do not boil).
- Season the pasta with lots of pepper. Transfer the pasta to a large, wide serving bowl. Sprinkle with chives and serve.