Pasta Carbonara

Method:

1 lb. dried pasta

3 oz. thinly sliced prosciutto

1/2 onion, peeled and chopped

4 cloves garlic, peeled and roughly chopped

1/4 c. dry white wine

3 eggs, lightly beaten

1/2 c. parmesan cheese, grated

1/2 c. pecorino romano cheese, grated

coarse salt

freshly ground black pepper

Preheat the oven to 350 degrees F. Fit a wire rack over a baking sheet and hit it with a bit of nonstick cooking spray. Lay the prosciutto slices on the rack and bake until nicely crisped, about 8 minutes. Roughly chop the prosciutto.

Prepare the pasta according to the package’s instructions.

Heat a turn or two of olive oil over medium high heat and saute the onion until soft, about 5 minutes. Add the garlic and saute until nicely fragrant, about 2 minutes more. Add the wine to the pan, reduce the heat, and simmer until nearly all of the liquid is gone.

Drain the pasta, reserving a bit of the water to loosen the finished carbonara if needed. Gently fold together the pasta, eggs, cheeses, prosciutto and garlicky onions. Using a heavy hand, crack some black pepper into the pasta. Finish with a bit of coarse salt to taste.