Monday's Meal

Spaghetti Carbonara, italian for bacon and eggs and one of the easiest pasta dishes you could ever create. You can use bacon if you don't have pancetta, but it's worth it to use pancetta. Enjoy!

1 pound spaghetti
1 tablespoon olive oil
8 thin slices pancetta, diced
1 tablespoon olive oil
1 onion, chopped
1 clove garlic, minced
1/4 cup dry white wine or chicken broth
4 eggs
1/2 cup grated Parmesan cheese
1 pinch salt and black pepper to taste
2 tablespoons chopped fresh parsley
1/4 cup grated Parmesan cheese


Cook spaghetti pasta in large pot of boiling salted water until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside. In a large skillet, cook diced pancetta until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of 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 1 minute more. Add wine (or chicken broth); cook one more minute.
Return the pancetta to the pan; add cooked spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add eggs and 1/2 Parmesan cheese together and mix well. Add the egg mixture to your spaghetti mixture, tossing until well blended. Add salt and pepper to taste. Top with the extra Parmesan cheese and parsley. Serve immediately with fresh Italian bread and a crisp white wine.