Ingredients for Penne A La Carbonara Giada De Laurentiis
- Pancetta
- Sea Salt
- Fresh Ground Black Pepper
- 3 large eggs
- Heavy Cream
- Parmesan Cheese
- Dry Penne Pasta
- Fresh Parsley Leaves
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How to Make Penne A La Carbonara Giada De Laurentiis
- Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions until al dente. Reserve about 1/4 cup of pasta water before draining.
- While the pasta is cooking, dice the guanciale and cook it in a large skillet over medium heat until crispy. Remove the guanciale from the skillet, leaving the rendered fat in the pan.
- In a medium bowl, whisk together the eggs, Pecorino Romano cheese, and a generous amount of freshly ground black pepper.
- Add the cooked pasta to the skillet with the guanciale fat. Toss to coat.
- Remove the skillet from the heat. Gradually add the egg mixture to the pasta, tossing constantly to create a creamy sauce. If the sauce is too thick, add a little of the reserved pasta water until you reach your desired consistency.
- Add the crispy guanciale back to the pasta and toss to combine.
- Serve immediately, garnished with extra Pecorino Romano cheese and freshly ground black pepper.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
3g
Fat
74g
Carbs
31g
