This recipe makes 4 servings
3 tablespoons extra-virgin olive oil
2 tablespoons butter
1/2 chopped onion
1 cup heavy cream
1 pound rigatoni pasta
8 ounces of Pancetta (Italian – style bacon) or guanciale cut in small cubes
salt and pepper
1 cup freshly grated Parmigiano Reggiano
freshly chopped parsley to garnish
In a large skillet put olive oil, butter and chopped onion.Heat until the onion turns gold, then add the pancetta.Cook for a 3 minutes until the pancetta is crispy, then add the cream and the egg, stirring very quickly until well blended.Adjust with salt and pepper.Cook for another couple of minutes at low heat.
Meanwhile cook the rigatoni in a large pot of boiling salted water until “al dente”. Drain the pasta (don’t drain your pasta dry, but leave a little bit of hot water when you drain it)
Pour the rigatoni into the skillet with the carbonara sauce , add 1 cup of Parmigiano Reggiano and toss until thoroughly mixed.
Plate the rigatoni alla carbonara, sprinkle with some grated Parmigiano Reggiano and garnish with fresh chopped parsley.
Buon Appetito =)