Carbonara Spaghetti with Bacon

Ingredients:
1 1/8 pounds Spaghetti
5 1/4 ounces Bacon strips; (raw)
3 clove garlic
1/3 cup onion; chopped; (chopped really tiny)
1/2 white wine
2/3 cup cream; (we call it milk cream or sour cream)
1/2 cup parmesan cheese; grated
1/4 teaspoon black pepper
2 eggs
1 dash nutmeg

Instructions:


Put the bacon in a cold skillet, along with garlic (the cloves should be whole, not chopped) and onion. Remember you won't need oil. Heat up until it turns brownish then remove the cloves with a fork.

Separately, mix in a bowl eggs, milk cream and pepper. Pour this mix in the skillet and add the wine. Stir a bit till it turns creamy.

Make the Spaghetti:

The process is very simple. Boil 4-6 cups of water (with about a teaspoon of salt). Once the water is boiling put the spaghetti in the pot. DO NOT BREAK THEM. As they heat up they will bend. Help them with a kitchen fork by stirring slowly. Make sure your water is boiling all the time. Sometimes when you add the spaghetti, the water stops bubbling. Raise the temperature a bit, and then lower it once you get it boiling again. You should cook the spaghetti at medium temperature average. Depending on how cooked you want your spaghetti, this takes place in 9-11 minutes. Most people prefer "al dente". Thsi means, that point where the pasta is not raw anymore but still has a nice hard texture. Once the time is passed, rinse to get rid of the water. Voila!

And a tip. If some spaghetti is leftover (better if it hasn't been mixed with sauce) you can later boil some water and drop in this prepared pasta for 5 minutes. It will taste as freshly made.

The tricky part is to calculate your time so that both your spaghetti and the sauce are ready approximately at the same time. The next step is simply to join the spaghetti and the sauce, use two forks to mix them well. And that's it!! Add nutmeg and serve with lots of parmesan cheese.