Spaghetti alla Carbonara (Mario Batali) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
1/2 medium onion, finely chopped |
4 ounces pancetta, chopped into 1/4inch cubes |
1/2 cup cream |
4 eggs |
1/4 cup freshly grated pecorino plus 1/4 cup |
1 pound spaghetti # 5 barilla |
4 tablespoons freshly ground black pepper |
Directions:
1. Bring 6 quarts water to boil and add 2 tablespoons salt.
2. Place onion and pancetta in a 12 inch to 14 inch saute pan and cook over medium heat until both onions and pancetta are translucent, about 8 to 10 minutes. Add cream and cook 1 minute. Separate eggs, being careful to keep yolks whole. Cook spaghetti according to package instructions and drain well. Put hot pasta into pan and toss over medium heat until coated. Add 1/4 cup pecorino and stir through. Remove from heat and vigorously stir in egg whites. Divide among 4 plates and top each with 1 yolk. Divide remaining grated cheese and black pepper atop each portion and serve.
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