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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Active time: 40 min Start to finish: 40 min Ingredients:
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) |
3/4 oz pecorino romano, finely grated (1/3 cup) |
1 teaspoon coarsely ground black pepper |
1/4 teaspoon salt |
Directions:
1. 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.
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. 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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