Recipes Ingredients Meat & Poultry Pork Recipes Mario's Spaghetti alla Carbonara 5.0 (1) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Servings: 4 Ingredients 2 tablespoons coarse salt ½ medium onion, finely chopped 4 ounces guanciale, pancetta, or American bacon, cut into ¼-inch cubes 1 pound very thick spaghetti ½ cup freshly grated Pecorino cheese 4 large eggs, separated 4 tablespoons freshly ground pepper Directions Bring 6 quarts of water to a boil; add salt. Meanwhile, in a 12-inch saute pan, cook onion and guanciale over medium heat until both are translucent, 8 to 10 minutes. Add spaghetti to the boiling water, and cook according to package instructions, until tender but al dente. Drain. Add the hot pasta to the saute pan, and toss over medium heat until coated. Add 1/4 cup cheese, and stir. Remove from the heat, and vigorously stir in egg whites. Divide the pasta among four plates, and top each serving with one yolk. Sprinkle with the remaining 1/4 cup grated cheese and the pepper. Serve immediately. Cook's Notes Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised. Rate it Print