Spaghetti Carbonara

• 1 lb. spaghetti
• 3-4 large eggs, room temp.
• 8 slices bacon
• 1/2 c. grated pecorino or parmesan
• 1/4 c. white wine or vermouth
• 1/2 onion, chopped
• 4 cloves garlic, minced.
• 3-4 chopped campari tomatoes
• frozen peas
• fresh nutmeg

1. Cook spaghetti in salted water until al dente. Drain and set aside, reserving some water. Thaw peas in warm water.
2. Brown bacon in large sauce pan. Add onion and cook until soft. Add garlic, cook 2 mins. Add vermouth and reduce for 2-3 mins. Add tomatoes.
3. While tomatoes cook, beat together eggs, cheese, salt, pepper, and nutmeg.
4. Add well-drained pasta to stovetop mixture. While tossing, add egg mixture. Turn on heat if necessary to just set eggs. Add thawed peas and top with grated cheese.

spaghetti, eggs, bacon, parmesan, white wine, onion, garlic, tomatoes, frozen peas, fresh nutmeg

Taken from www.epicurious.com/recipes/member/views/spaghetti-carbonara-50014015 (may not work)