Pasquale’s Carbonara

6 ounces pancetta
1 medium onion
¼ cup dry white wine
1 lb fettuccini
3 large eggs
1 ¼ cup grated Pecorino-Romano cheese
1 tsp. coarsely ground black pepper (or to taste)
¼ tsp. sea salt (or to taste)

Cut the pancetta into 1/3 inch dice, then cook in a heavy skillet until fat begins to render- 1 or 2 minutes. Add onion and cook stirring occasionally until onion is golden brown, about 10 min. add wine and boil until reduced by half, just a few minutes.

Cook fettuccini as directed in boiling heavily salted water. .

While pasta is cooking, combine eggs and cheese, with the salt and pepper in small bowl.

Drain, (but do not rinse) the pasta. Remove pancetta mixture from heat, add the cheese and egg mixture, and then turn pasta over the mixture in skillet. Toss well to cook eggs to combine. Serve immediately.