Active time: 40 min Start to finish: 40 min
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.
Recipe information
Yield
Makes 4 main-course servings
Ingredients
Preparation
Step 1
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.
Step 2
Cook spaghetti in a 6- to 8-quart pot of boiling salted water until al dente.
Step 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.
Step 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.
