1 pound linguine pasta
1 pound bacon or pancetta (I used pancetta)
1 1/2 cups Parmesan cheese
8-12 cloves of garlic, sliced thin
1 large onion, chopped
1 cup chicken stock
1 cup white wine (or substitute another cup of stock)
1/2 stick of butter
1 handful of parsley
1-2 tablespoons black pepper
1. Cut bacon into pieces about one inch wide. Cook until browned and crisp and set aside, saving bacon grease in the skillet.
2. Cook linguine in salted water cook until al dente.
3. Add chopped onions to bacon grease and let them cook down over a medium-high heat for a couple of minutes.
4. After the onions have cooked for a couple of minutes, throw in the garlic. Adding it after the onions have cooked a little will prevent the garlic from burning. After the onion and garlic have cooked for another couple of minutes, remove from the pan with a slotted spoon. Discard the grease.
5. Place the pan back on high heat until it starts to smoke a little. As soon as the pan begins to smoke, pour in the white wine (or chicken stock). Whisk until pan is thoroughly deglazed and all of the brown bits have come off of the bottom of the pan. Add 1 cup of chicken stock. Return onion and garlic to the pan. Let simmer over medium heat.
6. Crack four eggs into a large bowl. Add most of the Parmesan cheese, and roughly chop the parsley, adding it into the eggs as well. Leave a little Parmesan and parsley out for a garnish. Mix well with a fork.
5. Add the cooked hot pasta to the egg mixture and then add the onion mixture. Stir in ½ stick (1/4 cup) of butter and the cooked bacon. Mix it all together well. Pepper to taste. Garnish with parmesan and parsley. Throw out all previous carbonara recipes.