A passion for food + fashion

Fusilli Carbonara

In Drink, Food, Recipes on June 28, 2009 at 9:09 am


I probably make carbonara about once a year because let’s face it, the dish doesn’t exactly land in the health food category. My husband was surprised at just how easy it is to make, thinking it was one of those “restaurant dishes” with magical powers, which somehow could not be recreated at home. My favorite version gilds the lily with heavy cream. And I like to use the Rustichella d’Abruzzo fusilli, which is spaghetti-length hollow corkscrews and nice and toothy, which you really need to stand up to the richness of carbonara. If you can’t find the Rustichella d’Abruzzo brand, I’d recommend going with a thick spaghetti or bucatini instead.

Fusilli Carbonara

17.6 ounce box of Rustichella d’Abruzzo fusilli

1-2 tablespoons olive oil

4 ounces peppery pancetta, chopped

1 shallot, finely chopped

1 garlic cloves, minced

1 cup heavy cream

1/2 cup grated parm

4 large egg yolks

1 cup cooked peas

Freshly ground pepper

Cook pasta in heavily salted water until al dente. Reserve 2 tablespoons pasta water. Meanwhile, heat oil in heavy large skillet over medium heat. Add pancetta and sauté pancetta about 7 minutes.


Add shallots and garlic and cook for another minute. Add cream and cook for about 2 minutes, cream will start to thicken slightly.


Add the cooked pasta to the cream mixture in skillet and stir to coat pasta. Cook for another minute. Remove from heat and add reserved pasta water, parm, egg yolks, peas and a generous amount of cracked black pepper. Serve with a crisp, high-acid bone-dry white wine to cut through all that fat. I think Gavi from Piedmont is perfect.



  1. I’ve made this recipe twice now, it is AMAZING. I added more garlic (3-4 cloves) and pancetta (0.5#) both times. Last time, I added Morel mushrooms. Both times, it was incredible. Thank you so much for sharing.

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