Directions:
- 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.
- Cook spaghetti in a 6- to 8-quart pot of boiling salted water until al dente.
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 797.32 Kcal (3338 kJ) | ||
| Calories from fat | 325.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.22g | 56% | |
|---|---|---|---|
| Cholesterol | 188.69mg | 63% | |
| Sodium | 603.03mg | 25% | |
| Potassium | 362.83mg | 8% | |
| Total Carbs | 88.69g | 30% | |
| Sugars | 4.65g | 19% | |
| Dietary Fiber | 4.1g | 16% | |
| Protein | 28.27g | 57% | |
| Vitamin C | 1.9mg | 3% | |
| Iron | 4.2mg | 23% | |
| Calcium | 76.4mg | 8% | |
| Amount Per 100 g | |||
| Calories | 325.49 Kcal (1363 kJ) | ||
| Calories from fat | 133.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.79g | 56% | |
|---|---|---|---|
| Cholesterol | 77.03mg | 63% | |
| Sodium | 246.17mg | 25% | |
| Potassium | 148.12mg | 8% | |
| Total Carbs | 36.21g | 30% | |
| Sugars | 1.9g | 19% | |
| Dietary Fiber | 1.67g | 16% | |
| Protein | 11.54g | 57% | |
| Vitamin C | 0.8mg | 3% | |
| Iron | 1.7mg | 23% | |
| Calcium | 31.2mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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