Spagehtti Carbonara

1 pound spaghetti
1 tablespoon olive oil
8 slices pancetta, diced
1 tablespoon olive oil
1 onion, chopped
1 clove garlic, minced
1/4 cup dry white wine (optional)
4 eggs
1/2 cup heavy cream
2 1/2 cups grated Parmigiano-Reggiano cheese
1 pinch salt and black pepper to taste
2 tablespoons chopped fresh parsley




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 pancetta until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in same 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.

Remove from heat.

Mix the beaten eggs, cream, cheese, and salt and pepper, then slowly stir into skillet, stirring constantly, until eggs are set and sauce is smooth and creamy.

Top with parsley.