Recipe courtesy of Gourmet Magazine

Spaghetti alla Carbonara

  • Level: Easy
  • Total: 40 min
  • Prep: 15 min
  • Cook: 25 min
  • Yield: 4 servings
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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

  1. 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.
  2. Cook spaghetti in a 6 to 8-quart pot of boiling salted water until al dente.
  3. 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.
  4. 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.
  5. 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.

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