Spaghetti Carbonara

Ingredients:

* 1 pound spaghetti

* 1 tablespoon olive oil

* 8 slices bacon, diced

* 1 tablespoon olive oil

* 1 onion, chopped

* 1 clove garlic, minced

* 1-2 cup dry white wine ( I used a cheap sauvignon blanc)

* 4 eggs

* 1/2 cup grated Parmesan cheese

* 1 pinch salt and black pepper to taste

* 3/4 cup heavy cream

* 1/2 teaspoon nutmeg

* 2 tablespoons grated Parmesan cheese

Directions:

* In a large pot, bring water to a boil and cook spaghetti until al dente (usually about 6-7 minutes). Drain well and toss with 1 tablespoon of olive oil.  Set aside.

* In a large skillet, cook the bacon until slightly crisp.  Remove from skillet and drain onto paper towels.  Reserve 2 tablespoons of bacon fat.

* Add remaining 1 tablespoon olive oil and heat in reused large skillet.

* Add chopped onion and cook over medium heat until onion is translucent.

 * Add minced garlic and cook about another minute.

* Add as much wine as you desire (can be less than a cup or more than 2 cups- can be the whole bottle if that's what your heart desires!) and let it cook down.

* Return the cooked bacon to the pan and add the cooked spaghetti.  Toss to coat and heat through.  Add more olive oil if it seems dry or is sticking together.

* Add the beaten eggs and cook, tossing constantly until eggs are barely set.

* Quickly add 1/2 cup Parmesan cheese, heavy cream and nutmeg.  Toss again to mix everything.

* Add salt and pepper to taste