Recipe courtesy of Gourmet Magazine
Print
Total:
40 min
Prep:
15 min
Cook:
25 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 5 ounces pancetta
  • 1 medium onion, finely chopped
  • 1/4 cup dry white wine
  • 1 pound spaghetti
  • 3 large eggs*
  • 1 1/2 ounces Parmigiano-Reggiano, finely grated (3/4 cup)
  • 3/4 ounces Pecorino Romano, finely grated (1/3 cup)
  • 1 teaspoon coarsely ground black pepper
  • 1/4 teaspoon salt

Directions

Cut 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.

Cook's note: The eggs in this recipe will not be fully cooked, which may be of concern if there is a problem with salmonella in your area.

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

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