Carbonara Pasta (egg and smoked bacon souce)

It’s a very simple souce beloved both in Italy and abroad.

Serves 4:
- 4 egg-yolks
- 100 g. grated Parmigiano cheese
- olive oil
- salt and pepper
- 1 finger-thick smoked bacon
- a half onion
- white wine(less than half a glass)

Blend the egg-yolks, Parmigiano cheese and a little pepper in a large pot where pasta can be then poured.
Pour then 2 tablespoon oil into a frying pan, add the finely-cut onion and bacon cut in small cubes. Let sauté everything in the frying pan, add salt and the white wine. Let the wine dry and cook for about 10 minutes.
When pasta is done, drain and sauté it for 2 minutes in the frying pan. Finally pour everything onto the egg-yolk creme and stir accurately.
Eat it when still hot! :)