• 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.

Reviews (2)

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
I love this recipe and I love how elegant it looks.
Rating: Unrated
The first time I saw Martha do this, Mario was on and they did one serving using left over speghetti noodles. Cut recipe down for one and use a small non-stick 8" pan. Let the noodles get hot in the pan before you add the egg white. What a great fast supper!