Spaghetti alla carbonara

Ingredients for 6 portions
I package spaghetti (I used vermicelli)
¼ of pound of frozen bacon finely chopped
1 Tbs. of olive oil
1 onion finely chopped
1 cup of white wine
4 eggs beaten
½ cup of finely grated parmesan cheese (I used Parmigiano Regiano)
1 cup of chopped flat or curly parsley
Freshly ground black pepper

In a pot, put water to boil the pasta. In a skillet, cook the bacon over medium heat until golden brown, about 5 minutes. Remove the bacon from the heat and put it on absorbent paper towels. In the same skillet with the bacon fat, sauté the onion until translucent, about 5 minutes. Add the wine and cook until the liquid has almost completely evaporated. Remove from heat. Meanwhile, cook the pasta. When al dente, reserve a little water for later and then strain. Let run some cool water to stop cooking. Strain. In a bowl, mix eggs with cheese. Add onion and bacon. Mix well. If necessary add some pasta water. Add the pasta and combine. Add pepper and parsley. Serve warm with extra cheese.

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