Free Online Recipes

Sign Up login

Giana Creamy Carbonerra Recipe


               Recipe Tools

No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
Email This Recipe



     Giana Creamy Carbonerra

Category   Entrees - Maindishes
Sub Category   None

2 t olive oil
4 oz pancetta cubed
1 medium sweet yellow onion halved and thinly sliced
2 cloves garlic minced
3/4 t kosher salt
3/4 c shredded gruyer
2/3 c cream
1/2 c parmesan
1/2 t treated lemon zest
4 large eggs
1 lb rigatoni

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

Originally Submitted

0 Out of 5 from 0 reviews

You can add this Giana Creamy Carbonerra recipe to your own private DesktopCookbook.


Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright 2002 - 2018 DesktopCookbook. All rights reserved.
Owned and Operated by
Integrated Sales Resources, LLC.