Leave it to a pastor to make one of my absolute favorite and most heavenly pasta dishes known to mankind, a recipe that also happens to be the most fattening pasta dish known to mankind.
04Throw the diced onions into the bacon grease. Give the onions a quick stir and let them cook down over a medium-high heat for a couple of minutes.
05In the meantime, thinly slice the garlic. After the onions have cooked for a couple of minutes, throw in the garlic. Adding it after the onions have cooked a little will prevent the garlic from burning. After the onion and garlic have cooked for another couple of minutes, remove from the pan with a slotted spoon. Discard the grease.
06Place the pan back on high heat until it starts to smoke a little. As soon as the pan begins to smoke, pour in the white wine (or chicken stock). Whisk until pan is thoroughly deglazed and all of the brown bits have come off of the bottom of the pan. Add 1 cup of chicken stock. Return bacon, onion and garlic back to the pan. Let simmer over medium heat.
07Crack four eggs into a large bowl. Add most of the Parmesan cheese, and rough chop the parsley, adding it into the eggs as well. Leave a little Parmesan and parsley out for a garnish. Mix well with a fork.
08Drain the water from your pasta. Be sure the pasta is very hot. Add the pasta to the egg mixture and then add the bacon/onion mixture. Finally throw a ½ stick (1/4 cup) of butter in there. Mix it all together well. Pepper to taste. Garnish with Parmesan and parsley. And you’re done! Enjoy!