Penne Carbonara Recipe

Bring water to a boil and cook pasta

Bring 4 liters of water to a rolling boil in a large pot. Add 1 tablespoon coarse salt. Add 1 lb penne and cook according to package directions until al dente (usually 9–11 minutes). Reserve 1 cup of the starchy pasta cooking water, then drain the pasta and set aside. Do not rinse.

Render bacon, pancetta and prosciutto

While pasta cooks, heat a large wide skillet over medium heat. Add the diced bacon and pancetta. Cook, stirring occasionally, for 6–8 minutes until fat renders and pieces are crisp at the edges. Add the prosciutto strips and cook 1–2 minutes more just to crisp and warm them through. Transfer most of the rendered fat to a small bowl, leaving about 1 tablespoon fat in the pan for the aromatics. Keep the cooked meat in the skillet off the heat or set aside in a bowl.

Sweat onions and garlic

Return the skillet with about 1 tablespoon fat to medium-low heat. Add 1 tsp olive oil if the pan looks dry. Add the diced onion and cook gently for 4–5 minutes until soft and translucent but not browned. Add the minced garlic and cook 30–45 seconds until fragrant. Deglaze the pan with 2–3 tablespoons of reserved pasta water, scraping any browned bits from the bottom.

Prepare cream-Parmesan mixture

In a bowl, whisk together 1 cup heavy cream, 1 cup grated Parmesan, and 2 egg yolks until smooth. Season with 1 tsp salt and 1 tsp freshly ground black pepper. This mixture will thicken gently when combined with hot pasta; tempering will prevent curdling.

Combine pasta, meat, and sauce

Return skillet with onions and garlic to low heat. Add the drained penne and the reserved cooked meats to the skillet. Toss to combine. Pour the cream-Parmesan-egg mixture over the pasta, stirring constantly off direct high heat so the eggs thicken into a silky sauce rather than scrambling. Add up to 1/2 cup of the reserved pasta water in 2–3 tablespoon increments as needed to reach a glossy, silky consistency that coats the pasta evenly.

Finish and serve

Taste and adjust seasoning with additional salt and pepper if needed. Stir in chopped parsley if using. Divide between 4 plates (serves 4). Top each portion with extra grated Parmesan and a crack of black pepper. Serve immediately.