Spaghetti Carbonara

Spaghetti alla "carbonara" was a famous dish in the coal-mining region of Italy. It's a simple dish but creamy and delicious when properly made. Obviously, this is not a meal for those who are diet-conscious. Some recipes call for pancetta or pork jowl, but I used thick-sliced smoked bacon in mine.

Ingredients:

1 pound spaghetti
1/2 pound bacon, cut into matchsticks ( Using kitchen scissors instead of a knife did the trick nicely)
2 garlic cloves, minced
1/4 cup extra virgin olive oil
1/3 cup dry white wine (if in a pinch, substitute with red wine, dry vermouth or plain chicken broth)
3 large eggs
1/2 cup freshly grated Parmesan cheese
1/4 cup freshly grated Romano cheese
1/2 teaspoon salt
Freshly ground black pepper to taste
1/4 cup chopped fresh parsley

Directions:

Boil a big pot of salted water over high heat. Meantime pour olive oil in a large skillet and heat over medium heat. Add the bacon and fry till golden brown, about 5 minutes. Drop in the garlic and cook for 2-3 minutes. Add the white wine and simmer for about 4 minutes or until slightly reduced. Stir occasionally. Turn off the heat and put a lid/cover on the skillet.Beat eggs, cheeses,salt and pepper in a small bowl. Cook the pasta until al dente, about 2 minutes short of package directions. On the last minute, quickly reheat the bacon mixture. Drain spaghetti and return to the pasta cooking pot. Quickly add the egg/cheese mixture and the bacon mixture. Combine all ingredients by stirring them vigorously. Sprinkle with chopped parsley and serve dish immediately.