Spaghetti alla Carbonara

1. 1

   Bring 6 quarts water to boil and add 2 tablespoons salt.

2. 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.

3. 3

   Add cream and cook 1 minute.

4. 4

   Separate eggs, being careful to keep yolks whole.

5. 5

   Cook spaghetti according to package instructions and drain well.

6. 6

   Put hot pasta into pan and toss over medium heat until coated.

7. 7

   Add 1/4 cup pecorino and stir through.

8. 8

   Remove from heat and vigorously stir in egg whites.

9. 9

   Divide among 4 plates and top each with 1 yolk.

10. 10

    Divide remaining grated cheese and black pepper atop each portion and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.