{"id":29,"date":"2012-02-02T03:55:00","date_gmt":"2012-02-02T03:55:00","guid":{"rendered":"https:\/\/grub.gointotheham.com\/?p=29"},"modified":"2012-02-02T03:55:00","modified_gmt":"2012-02-02T03:55:00","slug":"spaghetti-carbonara-with-carmelized-onions","status":"publish","type":"post","link":"https:\/\/grub.gointotheham.com\/?p=29","title":{"rendered":"Spaghetti Carbonara with Carmelized Onions"},"content":{"rendered":"<p><strong><\/strong>Traditionally,  carbonara doesn&#8217;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.<\/p>\n<ul>\n<li> 1\/2 pound pancetta, bacon or guanciale, diced<\/li>\n<li>1 medium onion, halved and thinly sliced<\/li>\n<li>&#8212; Freshly ground black pepper<\/li>\n<li>&#8212; Kosher salt<\/li>\n<li>1 pound spaghetti<\/li>\n<li>4 eggs, separated<\/li>\n<li>1 cup grated Parmesan cheese<\/li>\n<\/ul>\n<p><strong>Instructions: <\/strong>In  a medium saucepan over medium heat, cook the pancetta until crisp.  Remove with a slotted spoon and put on a paper towel-lined plate,  reserving the drippings in the pan. Add the onions and a few grinds of  pepper to the pan; cook, stirring occasionally, over medium-low heat  until deeply caramelized, about 15 minutes.<\/p>\n<p> Meanwhile, bring a  large pot of salted water to a boil; add spaghetti and cook until al  dente. Drain the pasta, reserving 1 cup of the pasta water. Place  spaghetti in a large bowl; add the pancetta onion mixture and toss to  combine. Add the egg whites and toss to combine. Add the egg yolks and  Parmesan and toss to combine, adding a few splashes of reserved pasta  water to achieve a creamy texture. Season to taste with salt and a  generous amount of freshly cracked pepper and serve immediately.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Traditionally, carbonara doesn&#8217;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 &#8212; Freshly ground black pepper &#8212;&hellip; <a class=\"more-link\" href=\"https:\/\/grub.gointotheham.com\/?p=29\">Continue reading <span class=\"screen-reader-text\">Spaghetti Carbonara with Carmelized Onions<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[96,30],"tags":[],"class_list":["post-29","post","type-post","status-publish","format-standard","hentry","category-bacon","category-spaghetti","entry"],"_links":{"self":[{"href":"https:\/\/grub.gointotheham.com\/index.php?rest_route=\/wp\/v2\/posts\/29","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/grub.gointotheham.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/grub.gointotheham.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/grub.gointotheham.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/grub.gointotheham.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=29"}],"version-history":[{"count":0,"href":"https:\/\/grub.gointotheham.com\/index.php?rest_route=\/wp\/v2\/posts\/29\/revisions"}],"wp:attachment":[{"href":"https:\/\/grub.gointotheham.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=29"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/grub.gointotheham.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=29"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/grub.gointotheham.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=29"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}