SPAGHETTI ALLA CARBONARA
Elizabeth
This is a good cheap staple. Protein, carbs and with the added veggies it’s a complete meal. Good to keep Nathan on his bike!
ingredients
- 5 oz pancetta or bacon
- 1 medium onion, finely chopped
- 1/4 cup dry white wine
- 1 lb spaghetti
- 3 large eggs
- 1 C. Pecorino Romano, finely grated
- 1 teaspoon coarsely ground black pepper
- 1/4 teaspoon salt
directions
- 1
Cut pancetta or bacon 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.
- 2
Cook spaghetti in a 6- to 8-quart pot of boiling salted water until al dente.
- 3
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.
- 4
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.
notes
*Feel free to add any veggies you may want such as sautéed zucchini or spinach, steamed broccoli, or chopped tomato.
Source: me
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