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Stunning plated serving of Penne Pasta Carbonara, a chef-tested recipe by Chef Jorj Morgan.
Jorj Morgan

Penne Pasta Carbonara

Penne Pasta Carbonara is the quintessential indulgence, where perfectly al dente penne meets a lavish cloak of creamy, savory sauce. Crisp, rendered bacon and caramelized onions mingle with fresh oregano, creating a deeply satisfying warmth that calls for a second helping.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Main Course, Dinner Party
Ingredients Method

Ingredients
  

The Pasta & Base
  • 1 pound penne pasta
  • 2 tablespoons olive oil
  • 12 ounces bacon, cut into 1-inch pieces
  • 1 large white onion, peeled and diced (about 1 cup)
  • 1 teaspoon kosher salt
  • ½ teaspoon coarse ground pepper
  • 2 tablespoons chopped fresh oregano
The Eggs & Cheese
  • 3 large eggs, room temperature
  • 4 ounces grated Parmesan cheese, about 1 cup, plus more for garnish

Method
 

The Pasta Prep
  1. Cook the pasta in boiling, salted water until just al dente, about 10 minutes.
Cook the Bacon & Onions
  1. While the pasta cooks, heat olive oil in a large, deep skillet over medium high heat.
  2. Cook the bacon in olive oil until it begins to crisp, about 5 minutes.
  3. Add the onions and cook in the skillet over medium high heat until soft and just beginning to turn brown, about 5 to 8 minutes more.
  4. Season with salt and pepper.
Toss with Egg & Cheese
  1. Whisk together the eggs and cheese in a small bowl.
  2. Transfer the pasta to the skillet, reserving the pasta water.
  3. Pour the egg and cheese sauce into the skillet and toss with the bacon, onion and pasta.
  4. Add 1 to 2 ladles or more of the pasta water into the sauce until it’s smooth and creamy.
The Finish
  1. Toss the oregano into the pan.
  2. Sprinkle additional Parmesan over all and serve the pasta right from the skillet.