Spaghetti Carbonara

INGREDIENTS

• 1 pound spaghetti

• 1 tablespoon olive oil

• 8 slices bacon, diced

• 1 tablespoon olive oil

• 1 onion, chopped

• 1 clove garlic, minced

• 1/4 cup dry white wine(optional)

• 4 eggs

• 1/2 cup grated Parmesan cheese

• 1 pinch salt and black pepper to taste

• 2 tablespoons chopped fresh parsley

• 2 tablespoons grated Parmesan cheese

INSTRUCTIONS

• In a large pot of boiling salted water, cook spaghetti pasta until al dente.

• Drain well. Toss with 1 tablespoon of olive oil, and set aside.

• Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels.

• Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet.

• Add chopped onion, and cook over medium heat until onion is translucent.

• Add minced garlic, and cook 1 minute more.

• Add wine if desired; cook one more minute.

• Return cooked bacon to pan; add cooked and drained spaghetti.

• Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together.

• Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set.

• Quickly add 1/2 cup Parmesan cheese, and toss again.

• Add salt and pepper to taste (remember that bacon and Parmesan are very salty).

• Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.