Spaghetti alla Carbonara

italian egg pasta pork sauté quick & easy parmesan winter gourmet

N/A

Makes 4 main-course servings

Source

Ingredients

5 oz guanciale (unsmoked cured hog jowl) or pancetta

1 medium onion, finely chopped

1/4 cup dry white wine

1 lb spaghetti

3 large eggs

1 1/2 oz Parmigiano-Reggiano, finely grated (3/4 cup)

3/4 oz Pecorino Romano, finely grated (1/3 cup)

1 teaspoon coarsely ground black pepper

1/4 teaspoon salt

Method

Cut guanciale or pancetta into 1/3-inch dice, then cook in a deep 12-inch heavy skillet over moderate heat, stirring, until fat begins to render, 1 to 2 minutes. Add onion and cook, stirring occasionally, until onion is golden, about 10 minutes. Add wine and boil until reduced by half, 1 to 2 minutes.

Cook spaghetti in a 6- to 8-quart pot of boiling salted water until al dente.

While pasta is cooking, whisk together eggs, Parmigiano-Reggiano , Pecorino Romano (1/3 cup), 1 teaspoon coarsely ground black pepper, and 1/4 teaspoon salt in a small bowl.

Drain spaghetti in a colander and add to onion mixture, then toss with tongs over moderate heat until coated. Remove from heat and add egg mixture, tossing to combine. Serve immediately.