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  • Spaghetti Alla Carbonara

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  • 5 ounces guanciale
    1 medium onion, peeled and finely chopped
    1/4 cup dry white wine
    1 pound spaghetti
    5 large egg yolks
    3/4 cup finely grated Parmigiano-Reggiano
    1/3 cup finely grated pecorino Romano
    1 teaspoon coarsely ground black pepper
    1/4 teaspoon salt
    Bring a large pot of salted water to boil.
    Cut the guanciale into 1/3-inch dice. Heat a deep, heavy-bottomed, 12-inch skillet over moderate heat. Cook guanciale, stirring, until fat begins to render, 1 to 2 minutes. Add the onion and cook, stirring occasionally, until onion is golden, about 10 minutes. Add the wine and boil until reduced by half, 1 to 2 minutes. Turn off heat.
    Cook the spaghetti in boiling, salted water until al dente.
    While pasta is cooking, whisk together the egg yolks, grated cheeses, salt and pepper in a small bowl.
    Drain spaghetti in a colander 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. Serve immediately.
    Makes 4 servings.
    — Recipe from Boccalone, San Francisco.
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