Food Network: Spaghetti alla Carbonara

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Spaghetti alla Carbonara
Recipe courtesy Gourmet Magazine

Ingredients
5 ounces pancetta
1 medium onion, finely chopped
1/4 cup dry white wine
1 pound spaghetti
3 large eggs*
1 1/2 ounces Parmigiano-Reggiano, finely grated (3/4 cup)
3/4 ounces Pecorino Romano, finely grated (1/3 cup)
1 teaspoon coarsely ground black pepper
1/4 teaspoon salt

Instructions

Cut 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. Add onion and cook, stirring occasionally, until onion is golden,
about 10 minutes. Add wine and boil until reduced by half, 1 to 2 minutes.

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

Drain spaghetti in a colander and add to onion mixture, then toss with tongs over
moderate heat until coated. Remove from heat and add egg mixture, tossing to
combine. Serve immediately.

Cook's note: The eggs in this recipe will not be fully cooked, which may be of
concern if there is a problem with salmonella in your area.