Reinforced Carbonara with Sausage and Onion

Method

1. Coarsely chop half an onion.
2. Heat a generous amount of olive oil in a pan over low heat. Add the chopped onion and a pinch of coarse salt. Cook slowly until the onion releases its juices.
3. Cut the guanciale into small pieces (cubes or strips). Add to the pan and increase heat slightly.
4. Crumble some sausage meat into the pan. Stir well to combine.
5. Add a splash of dry white wine to deglaze the pan and prevent over-browning.
6. In a bowl, break two whole eggs. Add a pinch of salt, a pinch of black pepper, and a handful of grated Parmigiano Reggiano (30 months). Beat vigorously with forks until well combined.
7. Cook spaghetti in plenty of salted boiling water for 13 minutes or until al dente.
8. Just before draining, give the egg mixture another quick stir. Drain the pasta and transfer it directly to the pan (do not add the pasta to the egg mixture). This prevents a greasy film.
9. Toss the hot pasta with the egg mixture off the heat, mixing thoroughly until creamy.
10. Serve immediately, garnishing with extra guanciale pieces if desired. Optionally, add grated pecorino cheese on top.