Pasta Carbonara Part Deux: Simpler, Heartier, and Less Healthy

It happened again.  I'm just minding my own business, slowing making my way through Bill Buford's book Heat , and I get to passage where Alex, a former chef at Babbo, describes how Frankie, his screaming superior, had taught him how to make pasta Carbonara:

You render your guanciale, and make a sauce with and the egg whites, and then, after you've plated it, you add your yolks, uncook...

Pasta Carbonara

This recipe loses the cream altogether, replacing it with white wine.

Pasta Carbonara

• 1/4 cup Extra Virgin Olive Oil
• 1 small onion, diced
• 3 thin slices bacon
• 1/2 cup dry white wine
• 1 pound farfalle pasta
• 4 egg yolks
• small handful chopped Italian parsley
• 1 cup grated Parmesan cheese
• freshly ground black pepper
• 1/4 cup of pasta cooking water

Serves 4.

Recipe adapted from Cucina Rustica

Get a huge pot of salted water boiling...