Succulent Spaghetti Carbonara

• 6 egg yolks
• 2 cups heavy whipping cream
• 12 cup grated parmesan cheese
• 14 teaspoon salt
• 14 teaspoon pepper
• 500 g bacon, cut into 1/2-inch lengths
• 12 cup onion, finely diced
• 2 garlic cloves, minced
• 12 teaspoon oregano
• olive oil
• 12 cup white wine
• 750 g spaghetti

1. Combine the first 5 ingredients in a bowl and set aside.
2. In a large Dutch oven, fry bacon over medium heat until most of the fat is released, but before it becomes crispy.
3. Remove fat.
4. Add wine and oregano, reducing the wine over a low-medium heat.
5. Add onion and garlic to bacon and saute for 10 minutes or so.
6. Add olive oil for the last few minutes if needed.
7. About halfway through, begin to boil water for spaghetti.
8. When it is ready, mix it in with the bacon.
9. Add the cream mixture, one half at a time.

egg yolks, heavy whipping cream, parmesan cheese, salt, pepper, onion, garlic, oregano, olive oil, white wine

Taken from www.food.com/recipe/succulent-spaghetti-carbonara-269759 (may not work)