Cut bacon into dices, then cook in a pot over moderate heat, stirring, until fat begins to render, 1 to 2 minutes.
Add onion and cook, stirring occasionally, until onion is golden (about 10 minutes). Add wine and boil until reduced by half (1 to 2 minutes).
Cook spaghetti in a 6 to 8 quart pot of boiling salted water.
While pasta is cooking, whisk together eggs, Parmesan, Pecorino, 1 teaspoon coarsely ground black pepper and 1/4 teaspoon salt in a small bowl.
Drain spaghetti “al dente” and add to onion mixture, then toss with tongs over moderate heat until coated.
Remove from heat and add egg mixture, tossing to combine.
Serve immediately.
Jane Bonacci on 20 Oct 10Dumplings, in their simplest form, are cooked dough. They can be steamed, stewed, baked, boiled, or fried. They can be sweet or savory. They can be balls of risen dough or flattened and wrapped around a filling. Dumplings span the globe; most world cuisines have them in one form or another. From wontons and gnocchi to matzah balls and pierogi. From empanadas to samosas and apple turnovers to beignets, dumplings can be appetizers, side dishes, main courses, and desserts. A dinner party featuring nothing but dumplings would be fun and challenging to pull off. I may just have to do that!
