Spaghetti Alla Carbonara

By rickfanciullo

Ingredients

• 5 oz Boccalone Guanciale
• 1 medium onion, finely chopped
• 1/4 cup dry white wine
• 1 pound spaghetti
• 5 large egg yolks
• 3/4 cup grated Parmigiano Reggiano cheese
• 1/3 cup finely grated Pecorino Romano
• 1 t coarsely ground black pepper
• 1/4 t salt

Details

Servings 4

Preparation

Step 1

1. Bring salted water to a boil (complete step 2 while water is coming to a boil)

2. Cut guanciale into 1/3 inch dice. Heat a deep, heavy bottom 12 inch skillet over moderate heat. Cook guanciale, stirring until fat begins to render - 1 to 2 minutes. Add onion and continue to cook, stirring occasionally - 10 minutes. Add the wine and boil until reduced by half (1-2 minutes). Turn off heat

3. Cook spaghetti until al dente

4. while pasta is cooking, whisk the egg yolks with cheeses, salt and pepper in a small bowl.

5. Drain spaghetti and add to guanciale-onion mixture. turn heat to medium low and toss pasta with tongs until coated. Remove from heat and add egg mixture, tossing to combine.

6. Serve immediately