Pasta Carbonara With Caramelized Onions

1. 1

   Cut pancetta into 1/2 inch

2. 2

   dice. Place in a large saute pan over medium heat and cook slowly about 5 - 10 minutes to release fat. Slice onion into thin wedges and add to pan with pancetta. Cover pan 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 carmelized. Add peas and cook another minute or two. Cover pan and set aside to keep hot while cooking pasta.

3. 3

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

4. 4

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

5. 5

   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.

* Per serving · 4 servings · Values may vary.