Spaghetti alla Carbonara

1. 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.

2. 2

   Add onion and cook, stirring occasionally, until onion is golden, about 10 minutes.

3. 3

   Add wine and boil until reduced by half, 1 to 2 minutes.

4. 4

   Cook spaghetti in a 6- to 8-quart pot of boiling salted water until al dente.

5. 5

   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.

6. 6

   Drain spaghetti in a colander and add to onion mixture, then toss with tongs over moderate heat until coated.

7. 7

   Remove from heat and add egg mixture, tossing to combine.

8. 8

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.