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Sweet Onion Carbonara

Sweet Onion Carbonara
PREP TIME
15 min
COOK TIME
35 min
YIELDS
6 servings

This sweet onion carbonara packs immense flavour with Parmesan and Gruyere cheeses for a truly satisfying Italian dish.

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Ingredients

2
tsp olive oil
4
oz thinly sliced pancetta, chopped
1
large or 2 small yellow onions, halved and thinly sliced
2
cloves garlic, minced
¾
tsp kosher salt, plus more
¾
cup shredded Gruyere
cup whipping cream
½
cup freshly grated Parmesan
½
tsp grated lemon zest (½ lemon)
4
large eggs
1
lb(s) mezzi rigatoni
Fresh coarsely ground black pepper
2
Tbsp chopped chives
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Directions

Step 1

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.

Step 2

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.

Step 3

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).

Step 4

Season the pasta with lots of pepper. Transfer the pasta to a large, wide serving bowl. Sprinkle with chives and serve.

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