Spaghetti Carbonara with caramelized onions

This is so easy and simple and we loved it-it comes together super fast! The recipe is from the wonderful food section of the San Francisco Chronicle and they borrowed the technique of separating the eggs from Mario Batali. I made one half of the recipe for the two of us and it was delicious!

1/2# pancetta, bacon or guanciale, diced

1 medium onion, halved and thinly sliced

freshly ground black pepper and good salt

1# spaghetti

4 eggs, separated

1 cup grated Parmesan cheese

Cook pancetta in a medium saucepan over medium     heat until crisp. Remove with a slotted spoon and drain on a paper towel, reserving drippings in pan. Add the  onions and a few grinds of black pepper and cook stirring occasionally over medium low heat until deeply caramelized, about 15 minutes.

Meanwhile, bring a large pot of salted water to a boil and add the spaghetti. Cook al dente. Drain pasta, reserving 1 cup of the pasta water. Place spaghetti in a large bowl; add the pancetta onion mixture and toss to combine. Add the egg whites and toss. Add the egg yolks and Parmesan and toss, adding a few splashes of the pasta water to achieve a creamy texture. Season with salt and a generous amount of freshly ground black pepper and serve immediately!


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