Ramona'S Spaghetti Carbonara

• 8 ounces Cubed Pancetta, or 1 lb. bacon, cut into 1/2" pieces (or smaller) (I like Coleman's Natural)
• 1/2 cup Bacon fat (i.e. all of the bacon fat from cooking)
• 1 piece Onion, chopped fine
• 1 clove Garlic, minced
• 3/4 cup Chicken broth
• 1/2 cup White wine
• 1 1/2 teaspoons White pepper
• 1 pound Thin spaghetti
• 3 pieces Eggs, lightly beaten
• 1 1/2 cups Parmesan, grated fine

1. 1. Cook the pancetta or bacon in a large skillet. With a slotted spoon, set aside the pancetta/bacon on paper towels, and leave the fat in the pan.
2. 2. Meanwhile, cook the spaghetti until it is al dente.
3. 4. Add the onion to the pancetta/bacon pan until translucent, around 5 minutes.
4. 5. Add garlic, and cook for 1 minute.
5. 6. Add the pancetta/bacon, broth, wine, salt, and pepper, and cook for 7 minutes, until reduced.
6. 7. Add the finished pasta to the skillet, and toss thoroughly, cooking for around 3 more minutes.
7. 8. Mix the eggs and parmesan in a medium bowl.
8. 9. Put the pasta/sauce mixture in a large serving bowl, and add the egg & cheese mix, tossing until well coated.

bacon, bacon, onion, clove garlic, chicken broth, white wine, white pepper, spaghetti, eggs, parmesan

Taken from www.epicurious.com/recipes/member/views/ramonas-spaghetti-carbonara-50148937 (may not work)