21 August 2009

Great Recipe that I can't eat because it's not lowfat...

spaghetti alla carbonara

Gourmet | March 2003
Active time: 40 min Start to finish: 40 min

Servings: Makes 4 main-course servings.

5 oz guanciale (unsmoked cured hog jowl) or pancetta
1 medium onion, finely chopped
1/4 cup dry white wine
1 lb spaghetti
3 large eggs
1 1/2 oz Parmigiano-Reggiano, finely grated (3/4 cup)
3/4 oz Pecorino Romano, finely grated (1/3 cup)
1 teaspoon coarsely ground black pepper
1/4 teaspoon salt

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. 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.

Cooks' 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.

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