Simple Spaghetti Carbonara

• olive oil Extra vir-gin, 3 tablespoons
• 8 ounces diced bacon pancetta, or guan-ciale, if you can find it
• 1 pound spaghetti
• 2 cups Parmigiano Reggiano freshly grated, depend-ing on your taste
• 4 large eggs separated
• 3 cloves gar-lic, minced
• 1 red onion A brunoise of medium
• freshly ground pepper
• kosher salt to taste

1. Bring 5-6 quarts of water to boil in a large pot. Sea-son gen-er-ously with sev-eral pinches of kosher salt (this should be done when-ever you cook pasta, and can-not be empha-sized enough).
2. In a large (12 in) saute pan, add the olive oil over medium/low heat, tilt-ing the pan to make cer-tain that the oil cov-ers the entire sur-face. Add the bacon, cook-ing until it has ren-dered its fat, and become crisp.
3. Add onions and gar-lic to pan, toss-ing to com-bine with bacon. Cook for 5 min-utes, or until translu-cent. Remove pan from heat, set aside, do NOT drain the fat.
4. Cook the spaghetti in the water (it should be at a rolling boil) until al dente, about 5-6 min-utes. Reserve 1/3 cup of the pasta water and set aside. Drain the pasta.
5. Add the reserved pasta water to the pan with the bacon, onions, and gar-lic, toss-ing in the pasta. Return the pan to medium heat, shak-ing it for 1-2 min-utes. Remove from the heat, adding in 1 cup of the parmigiano-reggiano, the egg whites, and ground black pep-per, toss-ing all ingre-di-ents to make cer-tain they are mixed completely.

olive oil, bacon pancetta, spaghetti, freshly, eggs, garuadlic, red onion, freshly ground pepper, kosher salt

Taken from www.yummly.com/recipe/Simple-Spaghetti-Carbonara-1672910 (may not work)