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Pasta Carbonara with Caramelized Onions




Source of Recipe


epicurious


List of Ingredients




INGREDIENTS
4 ounces pancetta
1 very large sweet onion, cut into thin wedges
1 tablespoon balsamic vinegar
1 teaspoon sugar
Salt and freshly ground pepper, to taste
2/3 cup frozen peas, thawed
1 pound farfalle, orecchiette, or penne
10 ounces Mascarpone cheese, room temperature
2 large egg yolks, room temperature
Small pinch nutmeg

1/4 cup Parmesan cheese, freshly grated, plus extra for garnish




Recipe



DIRECTIONS
Cut pancetta into 1/2-inch dice. Place in a large sauté pan over medium heat and cook slowly about 5 to 10 minutes to release fat. Add onion to pan with pancetta. Cover to sweat the onions gently for about 20 minutes, until they are very soft and tender. Add balsamic vinegar, sugar, and a few grinds of pepper, lower heat and cook uncovered about 10 minutes, until onions are meltingly soft and well caramelized. Add peas and cook another minute or two. Cover pan and set aside to keep hot while cooking pasta.

Cook pasta in a large amount of salted water until tender but firm. Drain pasta, reserving 1/2 cup cooking water.

Place Mascarpone, egg yolks, and nutmeg into a large bowl; mix well.

Add pasta and pancetta mixture to the bowl with the Mascarpone and mix well. The heat of the pasta will cook the egg yolks. If needed, add a bit of pasta cooking water. Toss in about 1/4 cup grated Parmesan. Serve immediately. Pass more Parmesan and freshly ground pepper at the table.