Spaghetti Carbonara

• 2 Eggs
• 2 Egg yolks
• 1/2 cup Parmesan
• 6 oz. Pancetta cut in small chunks
• sweet onion cups Finely chopped
• garlic tablespoons Minced
• 1 tablespoon Olive Oil
• splash White Wine

1. First whisk up your eggs and egg yolks in a large bowl that you will drop the pasta in.rnAdd Parmesan - about a half a cup, freshly ground pepper. Set aside.
2. Fry pancetta in a pan til crisp. Remove with a slotted spoon and quickly add onion and garlic, either or both into bacon fat and cook til done or add a bit of EVOO or add a splash of white wine til it's evaporated.
3. Boil pasta (Spaghetti or Fetucini) according to package directions.rnWhen pasta is cooked combine with the egg/cheese mixture and bacon and onion.rnSeason to taste. Make sure everything is well incorporated and add some pasta water if necessary.

eggs, egg yolks, parmesan, chunks, sweet onion, garlic, olive oil, white wine

Taken from food52.com/recipes/17692-spaghetti-carbonara (may not work)