Spaghetti Carbonara

This is generally a good thing to know how to make. I like to use Parmesan Reggiano here. You can decrease the amount of garlic. I use a lot because Yong likes it.

Ingredients:
1 pound spaghetti
1 tablespoon olive oil
8 slices bacon, diced
1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
1/4 cup dry white wine
3 eggs
3/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
2 tablespoons grated Parmesan cheese

Directions:
1. 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.

2. Meanwhile in a large skillet, cook bacon until slightly crisp; remove and drain onto paper towels. Chop into tiny pieces. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet.

3. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine; cook one more minute.


4. 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.


5. Add beaten eggs to grated parmesan. Pour onto spaghetti and toss consistently.



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