Spaghettini Carbonara with Pancetta & Swiss Chard
“Spaghettini Carbonara con Pancetta e Bietole”
The Italian version of bacon and eggs! Culinary historians say that Carbonara became popular after the Second World War when American soldier's hunger for bacon and eggs influenced local Roman cuisine. Adding the Swiss chard adds colour and flavour to this classic dish.
Preparation Time:
15
min
Cooking Time:
15
min
Servings:
4
Ingredients
1 lb (454 g)
Giovanni Panzani Spaghettini #3
4 cups (1 L)
shredded Swiss chard or spinach leaves
1 tbsp (15 mL)
olive oil
4 oz (125 g)
chopped pancetta (about 1 cup/250 mL)
1
small onion, finely chopped
1
clove garlic, minced
1/2 cup (125 mL)
dry white wine
3
eggs, beaten
1/4 cup (50 mL)
35 % whipping cream
1 tsp (5 mL)
freshly ground pepper (approx.)
1/4 tsp (1 mL)
salt (approx.)
1 cup (250 mL)
freshly grated Grana Padano cheese, divided
Method
  1. Prepare the spaghettini according to package directions. Add the Swiss chard just before draining. Meanwhile, heat the oil in a large, deep skillet set over medium-high heat. Add the pancetta and cook for 3 to 5 minutes or until browned.
  2. Reduce the heat to medium; add the onion and garlic; cook, stirring often for 5 minutes or until tender. Stir in the wine, scraping up the browned bits. Simmer for 2 to 3 minutes or until reduced slightly.
  3. Meanwhile, whisk the eggs with the whipping cream, pepper, salt and half the cheese. Add the hot, drained spaghettini, chard and egg mixture to the skillet; set over medium-low. Cook, tossing constantly, until the sauce coats the pasta and is heated through. Add the remaining cheese and toss to combine. Adjust seasonings to taste. Serve immediately.
Tips
For a trendy elegant dish, serve each portion with a softly poached egg on top. Substitute Parmigiano-Reggiano for the Grana Padano cheese.
Ingredient Notes
Pancetta: A dried, salt-cured meat that is similar to bacon (both use pork belly), pancetta is used extensively in Italian cooking. There are many regional varieties and two main types found in the deli section of the supermarket; one left in its natural state to be chopped for cooking and one that is rolled and sliced thinly to be eaten with antipasti.
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Spaghettini Carbonara with Pancetta & Swiss Chard

“Spaghettini Carbonara con Pancetta e Bietole”



Preparation time: 15
Cooking time: 15
Servings: 4


Ingredients

1 lb (454 g)
Giovanni Panzani Spaghettini #3
4 cups (1 L)
shredded Swiss chard or spinach leaves
1 tbsp (15 mL)
olive oil
4 oz (125 g)
chopped pancetta (about 1 cup/250 mL)
1
small onion, finely chopped
1
clove garlic, minced
1/2 cup (125 mL)
dry white wine
3
eggs, beaten
1/4 cup (50 mL)
35 % whipping cream
1 tsp (5 mL)
freshly ground pepper (approx.)
1/4 tsp (1 mL)
salt (approx.)
1 cup (250 mL)
freshly grated Grana Padano cheese, divided



Method

  1. Prepare the spaghettini according to package directions. Add the Swiss chard just before draining. Meanwhile, heat the oil in a large, deep skillet set over medium-high heat. Add the pancetta and cook for 3 to 5 minutes or until browned.
  2. Reduce the heat to medium; add the onion and garlic; cook, stirring often for 5 minutes or until tender. Stir in the wine, scraping up the browned bits. Simmer for 2 to 3 minutes or until reduced slightly.
  3. Meanwhile, whisk the eggs with the whipping cream, pepper, salt and half the cheese. Add the hot, drained spaghettini, chard and egg mixture to the skillet; set over medium-low. Cook, tossing constantly, until the sauce coats the pasta and is heated through. Add the remaining cheese and toss to combine. Adjust seasonings to taste. Serve immediately.

Tips

For a trendy elegant dish, serve each portion with a softly poached egg on top. Substitute Parmigiano-Reggiano for the Grana Padano cheese.

Ingredient Notes:

Pancetta: A dried, salt-cured meat that is similar to bacon (both use pork belly), pancetta is used extensively in Italian cooking. There are many regional varieties and two main types found in the deli section of the supermarket; one left in its natural state to be chopped for cooking and one that is rolled and sliced thinly to be eaten with antipasti.