Recipe(tried): Pasta Carbonara

Spaghetti or Rigatoni Carbonara

1/4 lb bacon, diced
1 medium green onion, chopped
1/3 c. dry white wine (chamblis)
2 T. parsley,chopped
3 eggs
1/4 lb fresh parmesan cheese
1/4 tsp pepper
1 lb pastaSaute bacon. When most of the fat has been rendered add chopped onion.
Saute until onion is slightly limp. Add wine and simmer 5 minutes.
In small bowl beat eggs. Add cheese and pepper and set aside.

Cook pasta al dente.

Drain pasta. Pour bacon mixture over cooked pasta. Stir to completely coat pasta. Pour egg/cheese mixture over pasta. Sprinkle with parmesan cheese. Serve.
In Italy they would use proscuitto instead of bacon. If you an find good proscuitto use it. My instructor in cooking class said she prefers to use bacon as some of the proscuitto here is not fresh.

Enjoy! I love this dish. Recipe came from Rome!