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Ingredients
| eggs: 4 |
| heavy whipping cream (fluid): 2 cups |
| parmesan cheese (grated): 1 cup |
| pasta (penne): 1 lb |
| onions (chopped): 1/2 cup |
| ground nutmeg: 1/2 tsp |
| sliced chicken breast: 0.5 lb |
| roasted pine nuts: 1/2 cup |
| salt: 1/2 tsp |
| black pepper: 1 tsp |
| parsley: 3/4 cup |
| parmesan cheese (grated): 1/2 cup |
Classic Carbonara with Pancetta
Credit: allrecipes.com
User rating:
-
Prep Time
25 min -
Cook Time
25 min -
Servings
6 serving(s)
Tags
- Whisk together the eggs, cream, and 1 cup of Parmesan cheese in a bowl. Blend thoroughly, and set aside.
- Bring a large pot of lightly salted water to a boil. Add the pasta, and cook until al dente, or for 8 to 10 minutes. Drain pasta, then return it to the pot (off of the heat), and cover to keep warm.
- Meanwhile, heat the olive oil over medium heat in a large skillet; add the onion and cook until transparent, about 8 minutes. Remove onion from the skillet; place in a bowl, and cover to keep warm.
- Using the same skillet, cook the chicken over medium heat until browned, tossing with nutmeg. Drain on paper towels.
- Combine the pasta, onion, chicken, pine nuts, salt, and pepper in the same large skillet over low heat. Slowly stir in the egg-cream mixture, tossing gently so the eggs don't scramble. Cook until just heated through. Remove from heat and toss with parsley and remaining 1/2 cup Parmesan cheese. Serve immediately.