PASTA: My version of Spaghetti Carbonara involves raw eggs being cooked by the heat of the noodles. For those skimish about raw eggs, please substitute with very lightly eggs.

SPAGHETTI ALLA CARBONARA:

 

 

 

1 lb. spaghetti 

4 oz. piece pancetta or bacon, cut into ¼ -inch cubes 

½ medium onion, finely chopped                                           

½ cup 18% cream                   

4 eggs

                                                                   

salt and fresh ground pepper                                                              

½ cup freshly grated Pecorino cheese

 

 

 

 

 

Cook spaghetti in a large pot of boiling water, with 2 tbsp. salt added, until al dente.

 

In a large skillet, cook onion and pancetta over medium heat for 8 to 10 minutes. Separate eggs into yolks and whites.

 

Add spaghetti to the hot pan and toss over medium heat until well coated. Add ¼ cup of cheese and stir through. Remove from heat and vigorously stir in egg whites.

 

Divide pasta among 4 serving plates. Top each serving with 1 yolk. Sprinkle with remaining grated cheese to serve. While serving, stir egg yolk through the pasta, the heat of the noodle cooks the raw egg.