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olive oil pancetta yellow onions garlic kosher salt shredded Gruyere whipping cream freshly grated Parmesan lemon zest eggs mezzi rigatoni ground black pepper chives
Viewed: 22 - Published at: 2 years agoIngredients
- 2 teaspoons olive oil
- 4 ounces thinly sliced pancetta, chopped
- 1 large or 2 small yellow onions, halved and thinly sliced
- 2 cloves garlic, minced
- 3/4 teaspoon kosher salt, plus more
- 3/4 cup shredded gruyere
- 2/3 cup whipping cream
- 1/2 cup freshly grated Parmesan
- 1/2 teaspoon grated lemon zest (1/2 lemon)
- 4 large eggs
- 1 pound mezzi rigatoni
- Fresh coarsely ground black pepper
- 2 tablespoons chopped chives
Method
- Heat the oil in a heavy large frying pan set over medium heat.
- Add the pancetta and saute until brown and crisp, about 8 minutes.
- Remove the pancetta from the pan and set aside to cool.
- Add the onions to the pan and cook until golden brown and lightly caramelized, 10 minutes.
- Add the garlic and 1/2 teaspoon of the salt and cook 2 minutes more.
- Set aside to cool slightly.
- In a large bowl, whisk together the gruyere, cream, Parmesan, lemon zest, eggs and the remaining 1/4 teaspoon salt.
- Meanwhile, bring a large pot of salted water to a boil over high heat.
- Add the pasta and cook until just tender but still firm to the bite, stirring occasionally, 8 to 10 minutes.
- Drain, reserving 1 cup of the pasta water.
- Add the pasta back to the pan along with the onions, cream mixture, 1/4 cup of the reserved pasta water and the pancetta.
- Toss over low heat until the sauce is thick and coats the pasta, adding pasta water as needed, about 2 minutes (do not boil).
- Season the pasta with lots of pepper.
- Transfer the pasta to a large, wide serving bowl.
- Sprinkle with chives and serve.