Ingredients:
6-8 ounces bacon (or pancetta) 1/2 inch slices
2 large yellow onions sliced thinly
1 pound box spaghetti
3 egg yolks & 1 whole egg beaten along with 1 tablespoon water(use fresh eggs)
3/4 cup Pecorino Romano cheese or Parmesan if you prefer the taste
a few sprigs of fresh thyme
1 cup white wine
a pinch of kosher salt
a pinch of sugar
a lot of fresh ground black pepper
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Preparation:
Start pasta water (remember to salt it well)
Cook bacon over medium heat for 6 minutes, remove bacon and set aside on a paper towel.
Remove some of the bacon fat except for enough to coat the bottom of the pan. Add the thyme, salt, sugar, and onion and saute over medium heat until very soft and tender.
Add wine and reduce by half.
Cook pasta, drain (reserve 1 cup of pasta water), add the pasta to the onion mixture and mix well.
Add the egg & yolks and mix well over low heat for about 1 minute. If it is too dry add some of the reserved water and mix in well. Add the bacon, a lot of black pepper, and some cheese at this point and have some more on the table as well.
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