Pasta Carbonara

I wrote this post a week ago but I got busy and never posted it! So here it is – a yummy pasta dish packed with flavor:

This week my dad visited and we did a lot of projects around the house. He’s really good about finding new food places to try, and he wanted to try Andreoli’s Italian Grocer. It was featured on the Food Network’s “Diners, Drive-ins, and Dives” and is known for its prosciutto. We decided to try it for lunch one day, so we packed a cooler in the car and headed towards Scottsdale. The food was great, and after eating, I bought a few things to take home: fresh prosciutto, farfalle noodles, and some Nutella butter cookies. I decided to use the noodles and some of the prosciutto to make dinner the next night, and I made one of our go-to recipes: pasta carbonara. I just replaced the pancetta with prosciutto, and it turned out great!

I began by dicing up my onion, while my dad sliced the prosciutto into small strips. Then I measured out the cheeses and black pepper and placed them in one prep bowl and cracked the egg yolks in another. Note: We made a half batch since only two of us were eating the pasta, and that is reflected in these photos. You also want to measure out and prepare as many ingredients ahead of time as possible because once the noodles are done, it all gets thrown together quickly!

I brought a large pot of water to boil and then got out my dutch oven to sauté the onions. I poured some olive oil in the dutch oven and set it to medium heat. I added my onions and cooked them until they appeared translucent. Meanwhile I added the noodles to the boiling water and set a timer for 13 minutes. If I’m using pancetta I add it to the onions and cook it for a few minutes, but since I decided to use prosciutto, I held off and just added my meat at the very end.

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Once the noodles were cooked, I scooped out some pasta water to save and then drained the rest. I added the noodles to the dutch oven with the onions and then added the cheeses, black pepper, egg yolks, and some of the reserved pasta water. I stirred it well and then tossed in the prosciutto!


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Recipe for Pasta Carbonara
From the Dallas Morning News

1 lb noodles
2 Tbsp olive oil
8 oz pancetta (sliced thinly and cut into strips)
2 c yellow onion, diced
1 c reserved pasta cooking water
¾ c grated Parmigiano-Reggiano cheese
½ c grated pecorino Romano cheese
4 egg yolks
1 ½ tsp black pepper


Bring a large pot of water to a boil. Add the pasta and some salt and then cook until al dente. Meanwhile, heat the olive oil in a large pan over medium-high heat. Add the pancetta to the pan and sauté for 3 or 4 minutes. Add the diced onion and cook until the onion is soft and browned on the edges, about 5 minutes.

Drain the pasta, reserving 1 cup of pasta water. Add ½ cup of the pasta water to the pancetta-onion mixture, along with the drained pasta.

Transfer the contents of the pan to a large, warm bowl. Add the cheeses, egg yolks, pepper, and a few more tablespoons of the reserved cooking water. Toss with tongs to combine. (The heat from the pasta will cook the eggs.) If the sauce is too thick, thin with the remaining reserved pasta water, a little at a time. If it’s too thin, add more cheese! Garnish with additional pecorino Romano cheese. 😊

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