Diary of a Foodie
Spaghetti alla Carbonara
Diary of a Foodie: Season One: Cure de Force
Serves4
- Active Time:40 min
- Start to Finish:40 min
January 2007
Watch this Diary of a Foodie episode and view its accompanying recipes. Plus, explore all episodes and more recipes from the show.
- 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; see Tips)
- 3/4 oz Pecorino Romano, finely grated (1/3 cup)
- 1 teaspoon coarsely ground black pepper
- 1/4 teaspoon salt
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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.
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Cook spaghetti in a 6- to 8-quart pot of boiling salted water (see Tips) until al dente.
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While pasta is cooking, whisk together eggs, finely grated Parmigiano-Reggiano (3/4 cup), Pecorino Romano (1/3 cup), 1 teaspoon coarsely ground black pepper, and 1/4 teaspoon salt in a small bowl.
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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.
Cooks’ 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.
- Keywords
- diary of a foodie,
- italian,
- pasta,
- eggs,
- pork
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