Spaghetti alla Carbonara

(Listed in the table of contents as "Spaghetti alla Carbonara – Al Moro"; the clipping shows photos of the Al Moro restaurant.)

Instructions

(This clipping lists ingredients in bold within the steps.)

• Cut 5 oz guanciale (unsmoked cured hog jowl; see Kitchen Notebook, page 168) or pancetta into ⅓-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 1 finely chopped medium onion and cook, stirring occasionally, until onion is golden, about 10 minutes. Add ¼ cup dry white wine and boil until reduced by half, 1 to 2 minutes.
• Cook 1 lb spaghetti in a 6- to 8-quart pot of boiling salted water (see Tips, page 181) until al dente.
• While pasta is cooking, whisk together 3 large eggs, 1½ oz finely grated Parmigiano-Reggiano (¾ cup; see Tips, page 181), ¾ oz finely grated Pecorino Romano (⅓ cup; see Kitchen Notebook, page 168), 1 teaspoon coarsely ground black pepper, and ¼ 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.