Fettuccine Alla Carbonara

Adapted from Cooks Magazine Cookbook.

3 or 4 slices bacon, cut crosswise into pieces
1 small onion, chopped
2 eggs
8 ounces fettuccine
2/3 cup Parmesan, divided
Pepper, white preferred

In frying pan large enough to hold finished dish, cook bacon until done, but not crisp. Remove bacon. Pour off fat. Return 2 tablespoons fat to pan. Fry onion until soft and lightly browned. Put bacon back in pan. Set aside.

Slightly beat eggs in small bowl.

Cook fettuccine. Then use either of these methods of adding the pasta to the frying pan: 1) Remove pasta from cooking pot with tongs and add to frying pan. Some water will come with the pasta. Or 2) Reserve 1/4 cup pasta water. Drain pasta in colander, add to frying pan.

Put frying pan over low heat. Add pepper, eggs and 1/3 cup Parmesan and toss to coat while reheating, adding water if needed to smooth sauce. Sprinkle with pepper.

Serve with more Parmesan.