Carbonara Sauce
Ingredients
- 1 onion
- 7 oz pancetta
- 2 Tbsp butter
- Grated parmesan or pecorino
- White wine
- 4 eggs
- Salt
Directions
Slice the onion thinly and cut the pancetta into pieces. In a small pan, heat the butter and brown the onion and pancetta until they color. Pour in half a glass of wine and let it evaporate, then remove the pan from the heat.
Put the eggs in a bowl. Beat them as for an omelet. Add 1/2 cup parmesan. Pour in the pancetta and onions and mix everything well with a wooden spoon and salt lightly.
When the pasta has boiled, drain and mix in the sauce and let it cook for a few moments more.
Ada Says
Carbonara must be made at the last minute and stirred into the freshly cooked and drained pasta to cook together for a final minute before serving.