Spaghetti Carbonara
From the kitchen of: Kim Dusek

4 eggs, 1 c. parmesan cheese, pepper to taste

Mix in large bowl and set aside.

1 lb. bacon
1 med/lg onion chopped
1 c. Carlo Rossi Rhine Wine

Cook bacon and remove from grease. Put chopped onion into bacon grease. Sauté for 5 min. then add wine. Let continue to sauté until alcohol is absorbed. Chop up bacon strips and return them to onion/wine mixture.

Cool 1 lb. box of spaghetti as directed. Drain well then add hot spaghetti to the eggs and cheese. Mix well until eggs are cooked. Add bacon, onion, wine mixture to spaghetti and mix very well. Serve hot with more parmesan cheese.