Spaghetti alla Carbonara

Spaghetti alla Carbonara
Spaghetti alla Carbonara

PREP TIME

--

minutes

TOTAL TIME

40

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

40

minutes

SERVINGS

4

servings

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

Directions

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.

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