Pasta alla Carbonara

Combine 1/3 cup Parmesan cheese and next 5 ingredients in a bowl; stir well, and set aside.

Cook pasta according to package directions, omitting salt and fat.

While pasta cooks, cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon, and set aside. Add onion and garlic to drippings in pan; sauté 5 minutes or until tender.

Drain pasta; return to pan. Add egg mixture, bacon, and onion mixture to hot pasta; toss gently to coat. Place over low heat, and cook 1 minute. Spoon pasta into individual bowls, and sprinkle with remaining Parmesan cheese. Serve immediately.

Carbonara (kar-boh-NAH-rah) literally translates as the "charcoal maker's wife." Word has it that the charcoal sellers from Abruzzo introduced this dish to the city of Rome.