Traditionally, carbonara doesn’t contain onions, but caramelized ones add another level of flavor. Separating the eggs before adding them to the hot pasta is a method borrowed from Mario Batali that produces a creamy mouthfeel. 1/2 pound pancetta, bacon or guanciale, diced 1 medium onion, halved and thinly sliced — Freshly ground black pepper —… Continue reading Spaghetti Carbonara with Carmelized Onions