Spaghetti alla Carbonara

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Spaghetti alla Carbonara

Serves 4 as Main Dish.

• 2 T coarse salt
  
• 1/2 medium onion, finely chopped
  
• 4 oz guanciale, pancetta, or American bacon, cut into 1/4-inch cubes
  
• 1 lb very thick spaghetti
  
• 1/2 c freshly grated Pecorino cheese
  
• 4 large eggs, separated
  
• 4 tsp freshly ground pepper
  

1. Bring 6 quarts of water to a boil; add salt. Meanwhile, in a 12-inch sauté pan, cook onion and guanciale over medium heat until both are translucent, 8 to 10 minutes.

2. Add spaghetti to the boiling water, and cook according to package instructions, until tender but al dente. Drain. Add the hot pasta to the sauté pan, and toss over medium heat until coated. Add 1/4 cup cheese, and stir. Remove from the heat, and vigorously stir in egg whites.

3. Divide the pasta among four plates, and top each serving with one yolk.

4. Sprinkle with the remaining 1/4 cup grated cheese and the pepper. Serve immediately.

Keywords: Main Dish, Easy, Pasta, Italian

( RG457 )