Spaghetti Carbonara

I've made this twice now and it's really delicious. I like the flavours; Joe loves the bacon. WIN.
Last night I served it over baby spinach which worked really well.

You need:

1 pound any type of pasta (I've used farfalle and rotini)

1 tablespoon olive oil

8 slices bacon, diced (I double this to satiate Joe!)

1 tablespoon olive oil

1 onion, chopped

1 clove garlic, minced

1/4 cup dry white wine (optional) (1/4 cup of chicken stock may be used, or a 1/8 cup vodka)

4 eggs

1/2 cup grated Parmesan cheese

1 pinch salt and black pepper to taste

2 tablespoons chopped fresh parsley (optional)

2 tablespoons grated Parmesan cheese

In a large pot of boiling salted water, cook your pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.
1. 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, stock, or vodka if desired; cook one more minute.
2. Add bacon/onion/liquid mixture to pasta. Toss to coat, adding more olive oil if it seems dry or is sticking together. Beat eggs together with the 1/2 cup Parmesan and pour over warm pasta mixture. Stir until creamy. Add salt and pepper to taste (remember that bacon and Parmesan are very salty).
3. Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.

Voila!

You may also add cream, nutmeg, mushrooms, peas, and other delectabilities to this dish. It's easy to adjust; however, try the basic dish first to see what you want to do with it.

NOTE: if reheating this dish for next-day meals, heat on LOW or in short intervals of 15 second increments, otherwise the creamy egg sauce will frizzle into lumpy curds.

Bon appetit!