Spaghetti alla Carbonara

Photo by Scott Phillips

Ingredients

Kosher salt
Freshly ground black pepper
½ cup diced red onion
2 large eggs, chilled
½ lb. imported dried spaghetti (I like Setaro brand; avaiable online)
1 Tbs. extra-virgin olive oil
4 oz. fatty pancetta or guanciale, sliced ¼ inch thick and cut into 1-½ x ½-inch rectangles
+ 1 more ingredients
- ½ cup lightly packed, freshly grated Parmigiano-Reggiano

Bring a large pot of well-salted water to a boil over high heat. In a 10-inch skillet, heat the olive oil over medium heat. Add the pancetta or guanciale and 1/2 tsp. pepper and cook, stirring occasionally, until golden and beginning to crisp, about 5 minutes. (If the meat is browning too quickly...

View full recipe at Fine Cooking

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Variations on Spaghetti alla Carbonara

Spaghetti alla Carbonara
- Salt
- Black pepper
- 4 eggs
- 1 pound(s) dry spaghetti
- 0.5 pound(s) guanciale
- 1 cup(s) Parmigiano-Reggiano
Spaghetti alla Carbonara
- 1 1/2 ounces Parmigiano-Reggiano
- 3/4 ounce Pecorino Romano
- 1 pound spaghetti
- 3 large eggs
- 1 teaspoon coarsely ground black pepper
- +3 other ingredients