Spaghetti alla Carbonara

I had this dish last night at a church function--so super yummy! She served it in a beautiful dish with sliced toasted bread. Such a yummy flavor and very simple!

Spaghetti alla Carbonara
(Gourmet Magazine)



1/2 lb bacon (or more, thick sliced)
1 medium onion, finely chopped
1/4 cup white wine (or chicken broth)
1 # spaghetti noodles, cooked
3 large eggs
3/4 Cup Parmigiano-Reggiano, finely grated
1/3 Cup Pecorino Romano, finely grated
1 tsp salt
1 tsp cracked black pepper

Brown bacon in pan, then add onions and cook till medium brown (pan will get dark on bottom but don't worry). Add wine (or broth) to deglaze the pan, boil, reducing liquid in 1/2.

Cook spaghetti in salted water till al dente.

In large mixing bowl whisk together eggs, Parmigiano-Reggiano, Pecorino Romano, salt and pepper. Add bacon mixture to this and whisk in.

Drain spaghetti and while hot add to egg/bacon mixture. Toss spagetti to coat (the hot pasta cooks the eggs slightly).

*I added some parsley for color, and shaved Parmigiano-Reggiano on top. Another idea is to add red pepper flakes for some heat.