Sometimes it’s enough to just add a few ingredients to enjoy the desired recipe in a different way, and here is a personalized variety: penne alla Carbonara with white wine and parsley. In the kitchen, after all, everything is allowed 🙂 or not?! To avoid confusion, let’s say this is not the classic traditional one faithful to the original of the coal miners, and if someone wants to delve deeper, they can always do a search on Google. It’s a really easy recipe that doesn’t require much preparation time. It’s the right solution when you don’t have much time available. Besides the white wine, I also used fresh parsley for the recipe, which in my opinion makes the pasta enticing. Naturally, the parsley should not be cooked but added at the end of cooking, eaten raw you can taste it more intensely. Feel free to use plenty; it certainly won’t hurt.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
USEFUL TIPS FOR THE PERFECT CARBONARAHERE 
- 12 oz Penne Rigate (Or other pasta shapes like spaghetti, rigatoni, etc…)
- 3 Eggs
- as needed Extra virgin olive oil
- 2 oz Smoked pancetta
- 2 Onions (Small)
- 1 cup White wine
- as needed Parsley (Fresh)
- as needed Black pepper (Ground)
- as needed Grana Padano (Grated)
Tools
- Pot
- Pan
Preparation
Boil the penne in a pot with enough water, al dente for about eight/nine minutes from boiling.
Simultaneously, in a pan with extra virgin olive oil, brown the finely chopped onion together with the smoked pancetta and then add the white wine.
Cook for two/three minutes on low heat.Then drain the pasta al dente, put it back in the pot on the lit stove, and mix it with the beaten eggs stirring with a wooden spoon for one minute.
Add the chopped raw parsley to the penne alla Carbonara and a sprinkle of pepper and serve the hot pasta on plates.
Penne alla Carbonara with White Wine and Parsley
For this penne alla Carbonara recipe, the cheese is optional. Add some grated Grana at the table center. You can certainly use only the egg yolks as is generally done. Generally calculate one egg yolk per person.
This content contains one or more affiliate links.
Also come and take a peek on Pinterest by The Recovering Cook
