Pasta alla Carbonara

1 large egg, beaten
2 Tbl Pecorino Romano
2-3 oz of pancetta
1/2 of a small onion
a pour of white wine
extra-virgin olive oil
2 Tbl pasta water
4 oz of spaghetti
black pepper
Dice the pancetta and the onion finely. In a dish, beat the eggs then mix in the cheese, salt and tons of black pepper.

Throw the spaghetti into boiling, salted water. In a skillet over a medium flame, pour in olive oil and render the pancetta. (Do not brown the pancetta severely.) Add onions and salt them. Allow the onions to sweat down. Deglaze with white wine. Reduce the liquid. Before draining the pasta, remove a cup of the pasta water. When drained, toss the pasta into the skillet and enough pasta water (2 Tbl) to create a sauce. Shut off the heat. Pour the beaten egg mixture into the pasta slowly, while stirring vigorously with a spatula. The residual heat will entirely cook the eggs - without scrambling.

Though not traditional - to stabilize the sauce, a pour of heavy cream (a few Tbl) can be added to the reduced wine, onion and pancetta mixture before tossing the pasta and egg mixture into the skillet. This recipe can be multiplied.