Spaghetti with Carbonara Sauce

Ingredients

• 4 oz / 125g bacon, diced
• 1 medium onion, chopped
• 1 clove garlic, chopped
• 1 tbsp olive oil
• ½ cup / 125ml dry white wine
• ½ cup / 125ml chicken stock (or water)
• 2 eggs
• ½ cup / 120ml sour cream
• ½ cup / 120ml milk
• 1 oz / 30g Parmesan cheese, finely grated
• ¼ tsp freshly ground pepper
• ¼ tsp salt or to taste
• pinch of freshly grated nutmeg
• salt and pepper to taste
• 2 tbsp chopped parsley
• 1 lb / 500g spaghetti

Instructions

1. Render bacon in a large saute pan over medium-high heat until it starts to brown.
2. Remove excess fat from pan. Add olive oil and chopped onion. Cook until onion is soft and translucent.
3. Add garlic, cook for another 2-3 minutes.
4. Add stock or water and white wine. Reduce heat and simmer until most of the liquid has evaporated
5. Whisk together eggs, sour cream, milk, Parmesan cheese, nutmeg, salt and pepper.
6. In the meanwhile, cook spaghetti according to instructions. Drain.
7. Add pasta to pan. Pour egg-and-cream mixture over the pasta. Add parsley.
8. Keep tossing over low-medium heat until the sauce starts