Pasta alla carbonara
Pasta and macaroni
Italian cuisine
A quick and delicious pasta. And unlike many carbonara recipes, this one is not too rich. It's light and delicious and full of flavor. Pasta Alla Carbonara Makes 4 servings. Recipe from Epicurious. Ingredients 5 oz bacon or pancetta 1 medium onion, finely chopped 1/4 cup dry white wine 1 lb pasta (any kind would work) 3 large eggs 1 1/2 oz Parmigiano-Reggiano, finely grated (3/4 cup) 3/4 oz Pecorino Romano, finely grated (1/3 cup) 1 teaspoon coarsely ground black pepper 1/4 teaspoon salt 1 cup frozen peas, thawed and lightly steamed Directions Cut bacon or pancetta into 1/3-inch dice, then cook in a deep 12-inch heavy skillet over moderate heat, stirring, until fat begins to render, 1 to 2 minutes. Add onion and cook, stirring occasionally, until onion is golden, about 10 minutes. Add wine and boil until reduced by half, 1 to 2 minutes. Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. While pasta is cooking, whisk together eggs, Parmigiano-Reggiano , Pecorino
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