Recipe Nook: Spaghetti Carbonara (the best EVER)

I have perfected this dish over many trials. People regularly demand that I make it for them. In fact, I am making it for someone tonight. Spell check is of the opinion that it should be called "Spaghetti Coronary," which is hilariously apt.

Ingredients:
-1 large box of spaghetti
-1 pack of thick-cut bacon
-1 large white or yellow onion, chopped
-bottle of white wine (Pinot Grigio works well. Nothing too sweet.)
-1 large carton of cream (not the pint size like what milk was served in in elementary school, but the next size up, whatever that is)
-block of quality aged parmiggiano, fresh grated (If you can't get it, use the shaved stuff in a tub. Don't use the Kraft or 4C!!! I have no problem with that stuff but it doesn't work with this).
-Salt & pepper

Time to make pasta!

Pour yourself a glass of the wine to drink while you cook.

Get the water boiling for the spaghetti. The sauce generally takes about as long to cook as boiling the water and cooking the spaghetti, which is cool.

Fry ALL the bacon in a large sautee pan. Woo! While it's cooking, you could grate your cheese and put a little aside for the table. You will use most of it in the sauce.

Set bacon aside. Dump a little of the fat out, but keep more than half in the pan.

Don't forget to boil the spaghetti!

Put the onion in and fry it up in the bacon fat until a clear brownish color is achieved. While it's browning, you can chop the bacon into little pieces. If it's still too hot to touch, hold it down with a paper towel while you cut it.

Snack on a few little pieces of bacon.

Throw in a good dash of white wine. I hate Nigella Lawson and how flippant she is with measures, and I know I sound like her annoying ass right now. But I really don't know how much I put in. 1/4 cup maybe? It should smell winey but not too winey...Deglaze the pan with the wine (aka push it around and scrape up the pieces of onion that are getting sticky). Cook for a minute to let the alcohol burn off.

Turn the heat off - boiling must stop before the next step.

Put in most of the cream and a good portion of the cheese. Stir it all together and turn the heat back on, but on low - no boiling! You don't want the cream to curdle.

Add the chopped bacon. Continue to mix together, tasting it and adding cream, cheese, salt, and pepper to taste. Occasionally I feel like it needs a dash more wine, but be careful because it won't boil off and you don't want it tasting alcohol-y.

Drain the spaghetti when it is ALMOST done. Then dump it in the sautee pan with the sauce and cook them together for a minute til the spaghetti is done.

Serve with garlic bread and enjoy!