Title: Pasta alla carbonara
 Categories: Italian
      Yield: 4 Servings
 
      1    Recipe Egg Pasta (or 3/4 Lb
           -dry fettuccine)
    1/4 lb Bacon (about 4 slices)
      1    Onion
    1/2 c  Parmesan cheese, grated
      3    Eggs
           Salt
           Pepper
 
  PREPARATION:  Make the Egg pasta dough; roll as thin as possible and
  cut into 1/8- to 1/4-inch wide strips. 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.