Spaghetti Carbonara

Ingredients:
1/2 pound of thin spaghetti/angel hair pasta
2 eggs
1/2 pound of bacon, cooked and crumbled
3/4 cup of Parmesan cheese
4 cloves of garlic, minced
1/2 an onion, chopped
1/2 cup chicken stock
1/2 cup dry white wine*
1/4 stick of butter
1 handful of chopped parsley
1 tablespoon of black pepper

Directions:
Cook noodles until al dente. Dice bacon, book and remove to a plate. Add onion and cook until translucent, then add garlic and cook. Remove from pan. Turn heat up to high and add wine to deglaze the pan. Next, add chicken stock and return the bacon, onion, and garlic. Simmer over medium heat. Crack eggs into a bowl and whisk. Add parsley and most of Parmesan cheese. Drain pasta and add to eggs. Pour bacon over top with the butter. Mix well with tongs and serve.

*You can substitute the wine for chicken stock.