Spaghetti Carbonara

• 1 lb. thin bacon slices
• 2 large onions, chopped fine
• 1 c. dry white wine
• 6 large or 8 medium eggs
• 1/4 lb. butter, softened
• 1 c. heavy or sour cream, warmed slightly
• 2 c. grated Parmesan cheese
• 1/2 c. chopped parsley
• 2 lb. spaghetti or linguine (thin spaghetti)
• liberal grinding of black pepper

1. Cook bacon slices until crisp.
2. Drain on paper towels.
3. Leave 3 tablespoons bacon fat in skillet.
4. Saute onions in bacon fat until golden and soft.
5. Add wine and cook until wine evaporates. Beat together eggs, butter, cream, Parmesan and parsley.
6. Add onions.
7. Cook spaghetti in boiling salted water as directed on package.
8. Transfer with slotted spoon to large warmed bowl.
9. Add egg-and-cheese mixture and toss.
10. Crumble bacon and sprinkle over top.
11. Grind black pepper over all and serve.
12. Serves 8.

thin bacon, onions, white wine, eggs, butter, heavy, parmesan cheese, parsley, linguine, grinding of black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=656635 (may not work)