| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Italian |
|
4 |
servings |
INGREDIENTS
| 2 |
tb |
Coarse salt |
| 1/2 |
md |
Onion; finely chopped |
| 4 |
oz |
Guanciale; pancetta, or bacon, cut 1/4" cubes, |
|
|
See * Note |
| 1 |
lb |
Very-thick spaghetti |
| 1/2 |
c |
Freshly-grated Pecorino cheese |
| 4 |
lg |
Eggs; separated |
| 4 |
tb |
Freshly-ground black pepper |
INSTRUCTIONS
* Note: Guanciale comes from the jowls of the pig. Bring 6 quarts of water
to a boil; add salt. In a 12-inch saute pan, cook the onion and guanciale
over medium heat until both are translucent, 8 to 10 minutes. Add the
spaghetti to the boiling water, and cook according to package instructions,
until tender but al dente. Drain. Add the hot pasta to the saute pan, and
toss over medium heat until coated. Add 1/4 cup of the cheese, and stir.
Remove from the heat, and vigorously stir in the egg whites. Divide the
pasta among four plates, and top each serving with one yolk. Sprinkle with
the remaining 1/4 cup grated cheese and the black pepper. Serve
immediately. Serves 4. Comments: Raw eggs should not be used in food
prepared for pregnant women, babies, young children, the elderly, or anyone
whose health is compromised.
Cuisine: "Italian" Source: "Martha Stewart Living -
(www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas -
Lynn_Thomas@prodigy.net"
Per serving: 71 Calories (kcal); 4g Total Fat; (57% calories from fat); 6g
Protein; 2g Carbohydrate; 187mg Cholesterol; 2876mg Sodium Food Exchanges:
0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other
Carbohydrates
Recipe by: Recipe from Mario Batali
Converted by MM_Buster v2.0n.
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