Pasta Carbonara

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As the Kansas weather did its crazy thing again (70 degrees and sunny last Saturday, 5 degrees and sleet/snow today), we turned to one of our family's favorite comfort foods.

We usually follow the pasta with a romaine (or baby romaine) salad with a balsamic vinaigrette.

Something like Bogle Essential Red (blend of cabernet, zinfandel, syrah and petite sirah) or similar blend works well to accompany the dish.

1 pound spaghetti (or linguine), preferably DeCecco or Barilla or better
1 large onion, chopped in roughly 1/2" pieces
4-6 strips bacon, also cut into 1/2" pieces
3-4 eggs

Put on a large pot of salted water.

Meanwhile, saute bacon on low until fully cooked and close to crispy. Remove from pan.

Add a bit of olive oil to the pan, then add onions. Saute on medium low until nearly caramelized.

Add the bacon back to the pan and cook onions and bacon together on medium low for 3-5 minutes. They will get a bit browner and begin to smell sweet.  Turn off the heat under the bacon/onions while you cook the pasta. (If pan is too hot, eggs will scramble and not be absorbed into pasta.)

When pasta water is at full boil, add pasta and cook according to directions.When pasta is finished cooking, drain and quickly add it to the pan with the bacon and onions, then immediately pour in the eggs. The pasta should still be nice and hot when the eggs are added.

Toss all (tongs work well) until egg is absorbed.  Serve, then grind some fresh black pepper on top, if desired.