Spaghetti alla carbonara

If left to my own devices, I think I’d eat pasta almost every day – not terribly healthy, but oh so delicious.  Spaghetti alla carbonara is probably the poster child for unhealthy-but-delicious, since it’s basically just pasta tossed with eggs, lots of Parmesan cheese, and a bit of garlic.

A traditional carbonara includes bacon, which I don’t use in my version.  Sacrilegious, maybe, but it’s easier and just as tasty to use nicely browned onions – and even a smidge healthier?   The onions are even better when cooked with some white wine.  Since D likes Chardonnay but I often find them too oaky for my taste, we’ve discovered that unoaked Chardonnay is the perfect compromise (for cooking and drinking).

The only real challenge of carbonara is timing, since the pasta must be hot to sufficiently “cook” the eggs.  As soon as the spaghetti reaches al dente, I enlist D for assistance – he pours it into the colander and I immediately add the drained noodles back into the pot as he puts it on the counter, then I pour over the egg mixture and toss it quickly.

Spaghetti alla carbonara
2 tbsp olive oil
1/2 cup finely chopped onion
1/3 cup dry white wine
3 eggs
1 cup freshly grated Parmesan
3 garlic cloves
1 package spaghetti
Salt and pepper

Begin heating large pot of water at the back of the stove.

Heat oil in large saute pan, then add onions and a pinch of salt.  Cook until softened and golden brown.  Add wine and simmer until the wine is mostly reduced. 

While onions are sauteing, beat eggs in a small bowl.  Put garlic through press and add to the eggs, then add the cheese.  Stir to combine, and set aside.

By now, the pasta water should be boiling; salt generously and add the spaghetti, cooking it until al dente.

Working quickly, drain the pasta into a colander and then put back into the pot. Immediately add the egg mixture and toss to combine, until the pasta is evenly coated and there are no remaining raw eggs.  Pour the onion-wine mixture over and toss a bit more.

Serve immediately, with lots of freshly cracked black pepper.