Spaghetti Carbonara with Artichokes and Sun-dried Tomatoes

Cook pasta in lightly salted boiling water just until the shy side of al dente. Drain, reserving 1 1/2 cups of pasta cooking water; drizzle pasta with a small amount of olive oil and toss.

Cook bacon in a large skillet until crisp. Remove bacon and set aside.

To the same skillet, add 1 tablespoon olive oil to the bacon grease. Add onion, garlic and red pepper flakes. Saute for 3-4 minutes. Add cooked spaghetti and toss for 1 minute.

Add egg yolks that have been tempered in 3/4 cup of pasta cooking liquid. Toss with spaghetti until thickened. Add white wine and Parmesan cheese. Toss to combine and continue tossing over heat until the cheese is melted and wine is absorbed.

Stir in sun-dried tomato and artichoke hearts. Add more cooking liquid if needed. Taste for seasoning and add salt and pepper accordingly. Stir in freshly chopped parsley and chopped reserved bacon.

Serve with additional Parmesan cheese and parsley.