Pasta Alla Carbonara

Yields:	4 servings
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3/4	pound	pasta, fettuccine	dry
1/4	pound	bacon
1	each	onion
1/2	cup	parmesan, parmigiano-reggiano cheese, grated	grated
3	large	eggs
1	x	salt
1	x	black pepper

PREPARATION:

Cut the bacon into thin strips widthwise.

Chop the onion.

Grate the Parmesan cheese.

NOTE: Recipe can be made to this point several hours in advance.

COOKING AND SERVING: Cook the bacon in frying pan over medium heat until golden brown, about 10 minutes.

Remove bacon and drain on paper towels.

Reduce heat to low and cook onion in bacon fat until soft, about 5 minutes.

Remove pan from heat and set aside.

Beat eggs together in a small bowl.

Cook pasta in a large pot of boiling, salted water until tender, about 3 minutes for fresh pasta.

Drain the pasta and return to pot.

Over low heat, toss pasta with the bacon, onion, eggs, and Parmesan cheese until pasta is well coated; heat until pasta is warmed through.

Season to taste with salt and pepper.

Serve immediately.

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Anticipated the next bite it was so good. Everyone loved it. Thank you. Jodi