Spaghetti Carbonara

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.

While the pasta cooks start on the bacon. In a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat (drain the rest); add remaining 1 tablespoon olive oil, and heat in the same large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute.

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. To ensure a creamy, silky sauce, mix the cheese, cream and beaten eggs together then stir into the pasta, off of the heat. Tossing constantly with tongs or large fork until eggs are barely set. Add salt and pepper to taste (remember that bacon and Parmesan are very salty).

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