Pasta Carbonara

¼ pound pancetta or smoked bacon, sliced into ½-inch chunks

½ cup grated parmesan cheese

2 eggs

1 small onion, small diced

3 cloves garlic, minced

½ cup white wine

½ cup frozen peas

8 ounces spaghetti

1 teaspoon salt

Fresh ground black pepper

In a large pot, boil salted water for pasta.

In a 10-inch skillet, render bacon over high heat until crispy. Reserve bacon on paper towel lined plate. Pour off all but 1 tablespoon bacon.

In a separate bowl, whisk eggs with grated parmesan cheese until combined; set aside. Add pasta to boiling water, cook until al dente. Set aside ½ cup pasta cooking water.

While pasta cooks, saute onion and salt over medium high heat until soft. Add garlic, cook until fragrant. Deglaze pan with white wine, scrapping up any crunchy bits. Cook until wine is reduced by half.

Add pasta to cooked onion and garlic mixture along with the frozen peas.

Remove from heat and add egg/cheese mixture and toss until creamy. Do not keep heating pasta otherwise egg will curdle. Season with fresh pepper and freshly grated parmesan cheese.

Serves three to four