Vegetarian Spaghetti Carbonara

• 1/2 lb spaghetti
• 1 tbsp olive oil
• 6 slices vegetarian bacon (Smart brand bacon works perfectly), diced
• 1/2 onion, chopped
• 1 clove garlic, minced
• 2 eggs, beaten
• 1/4 c. grated parmesan cheese
• 1/4 c. dry white wine
• fresh ground pepper to taste

In a large pot, bring water to a boil. Once boiling, cook spaghetti until al dente. Drain well then toss with olive oil and set aside.

Meanwhile, in a large skillet, cook chopped bacon until slightly crisp. Transfer bacon to a bowl while reserving the bacon fat in the pan. Add chopped onion to the pan and cook over medium heat until onion is translucent. Add minced garlic and cook 1 minute more. Return cooked bacon to pan. Add cooked spaghetti noodles and toss until coated and heated through. Add in beaten eggs and cook, tossing constantly with tongs or a large fork until eggs are barely set (2-3 minutes). Add parmesan cheese, wine and pepper and toss again. Serve immediately with additional parmesan sprinkled on top.