Spaghetti alla Carbonara -- Spaghetti Charcoal Makers Style

• 1 lb. spaghetti
• 2 tbsp. butter
• 3 tbsp. extra virgin olive oil
• 1/4 lb. pancetta, cut into thin slices *
• 1/3 cup white wine
• 2 eggs
• 1/4 cup parmigiana-reggiano cheese, grated
• 1 tbsp. flat leaf parsley, finely chopped
• 1/4 cup onion, finely diced
• Salt to taste
• Freshly group black pepper

1. Cook the spaghetti according to the package directions to al Dente.
2. Over medium heat, melt the butter and add the olive oil.
3. Add the panchetta and onion.
4. Cook until the onion is somewhat translucent and the panchetta well browned, but not crisp.
5. Add the white wine and continue to cook until it has reduced by about half.
6. Remove from the heat.
7. In a bowl, large enough to hold the pound of pasta, lightly beat the eggs with the cheese, parsley, a pinch of salt, and a generous amount of black pepper; mix well.
8. When the pasta is cooked, drain well.
9. Return the skillet with the panchetta and onion to high heat.
10. Add the drained pasta to the bowl with the eggs and cheese mixture.
11. Toss it well, until all the pasta is coated with the eggs and cheese.
12. Add the onion and panchetta and toss again.
13. Serve immediately, with additional grated cheese on the side.

spaghetti, butter, extra virgin olive oil, pancetta, white wine, eggs, parmigianareggiano cheese, flat leaf parsley, onion, salt, freshly group black pepper

Taken from www.foodgeeks.com/recipes/18784 (may not work)