Recipe for penne carbonara
There are countless variations of this dish. The original does not use onions and white wine, but I love onions, and I use white wine to deglaze the pan.
Otherwise, it is a completely traditional Carbonara with eggs, cheese, and bacon. It’s a wonderfully easy and quick weekday meal, perfect if you’ve come home late from work.
The time it takes to cook the pasta roughly matches the time it takes to prepare the rest of the ingredients. It’s super delicious Italian food in 10-15 minutes!
Ingredients
- 250 gram Pasta I used Penne Pasta for this dish
- 1 pcs. Onion
- 4 pcs. Egg
- 200 gram Bacon
- 100 gram Parmesan or Pecorino (can also be both)
- 30 gram White Wine
- Spices Salt and pepper
Instructions
- Put your pasta in plenty of salted water and cook according to the package instructions – maybe just 1 minute short of what it says.
- Cut your bacon into smaller pieces and fry them in a dry sauté pan.
- When they are almost done, take them up and sauté a finely chopped onion in the bacon fat in the pan.
- When the onion has gotten some color, add the bacon and white wine. Let it reduce for a couple of minutes.
- Put your egg, parmesan, salt, and pepper in a bowl and whisk it well together.
- Drain the cooked pasta but keep 1/2-1 dl of the cooking water in the pot. The starch in the water helps to thicken and bind the sauce together.
- Pour the pasta, pasta water, and "egg sauce" into the pan and gently turn it around.
- Turn off the heat and let it thicken a bit.
- Serve with a good piece of bread.