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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
  • 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.
  • Cook spaghetti in a 6- to 8-quart pot of boiling salted water (see Tips) until al dente.
  • 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.
  • 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.
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