Put large bowl in oven to warm. Soak chopped onion in cold water for 15 minutes. Chop Pancetta or bacon into 1 inch pieces. Beat eggs and cream together with a fork. Add 4 tablespoons of the parmesan cheese to the mixture. Bring water to a boil; add pasta. Dry onions and saute in olive oil with pancetta or bacon until onions are translucent. Add wine; let come to a boil; reduce heat. Meat should not be crisp.  Drain pasta - do not rinse. Remove warm bowl from oven, put pasta in it and toss with egg/cream mixture while the pasta and bowl are still warm. The heat from the pasta will cook the eggs. Add meat/onion mixture and toss well.

Posted to recipelu-digest Volume 01 Number 562 by RecipeLu <recipelu@geocities.com> on Jan 19, 1998