Spaghetti alla Carbonara, La Ricetta... Spaghetti Carbonara, the recipe...

Sometimes all you want is a nice bowl of pasta....  I can't imagine not eating it. 

 Spaghetti alla Carbonara is a favorite and so easy to make...

                                                        Spaghetti alla Carbonara

                                                         1 small Onion, diced
                                                         6 slices of Pancetta, diced
                                                         Extra Virgin Olive Oil
                                                         2 Eggs
                                                         1/2 cup grated Romano cheese
                                                         chopped fresh Italian Parsley
                                                         White Wine
                                                         Spaghetti
                                                         Kosher Salt & Black Pepper

Heat  a large pot of salted water while preparing sauce.  Heat olive oil ( enough to lightly coat bottom of a saute pan).  Saute onion til quite golden.  Meanwhile, crack eggs into a medium bowl,  add romano, parsley , salt & pepper to taste,  stir well to combine,  set aside. Add pancetta to onions,  saute a minute or so til pancetta has browned a bit,  add wine to deglaze pan (carefully , unless you are comfortable with flames) cook a couple of minutes until wine has reduced,  not too much,  this is part of your sauce,  keep warm.   When water is boiling,  add pasta,  cook according to package directions,  removing pasta when it is JUST Al DENTE.  drain pasta ( but not too much,  you need there to be some pasta water mixing in with the eggs to make the sauce)   quickly add the pasta into the egg mixture stirring vigorously then add the  onion mixture and toss well. Serve immediately.  Serves 2

                     
COOKS NOTES...

 Using the very best ingredients is especially important when preparing simple dishes... I always use Good Extra Virgin Olive Oil,  Fresh Organic Eggs, Just Picked Fresh Italian Parsley,  Imported Romano ( preferably just grated from an Italian Deli)  Imported Pancetta,  also from the Italian Deli.  and of course,  Imported Pasta. Also important in this dish is getting nice color on the sauteed ingredients, that's what makes the flavor. You can  use any White Wine that you like,  it just shouldn't be a sweet wine.
Salting the pasta water very generously is key,  I use a big handful for a pot of water.  When seasoning this dish,  it's important to realize that the pancetta is  already salty,  so add salt to the onion mixture with this in mind  and also you must remember to salt the eggs keeping the saltiness of the cheese in mind. Lastly,  don't be concerned that the eggs are raw,  the heat from the pasta and the pancetta & onion mixture will cook them.  Be careful to work quickly allowing some pasta water to mix with the egg mixture. The eggs should not curdle (this would mean that it was not stirred quickly and vigorously enough)  but be transformed into a silky sauce.