Spaghetti Carbonara

1 pound spaghetti

2 tablespoon olive oil, divided

8 slices bacon, diced

1/8 teaspoon cracked black pepper
1/2 Medium onion, chopped
1 clove garlic, minced
1/4 cup dry white wine
4 eggs
1/4 cup grated Ramano or Asiago cheese
1/4 Cup grated Parmesan cheese

In a large pot of boiling salted water, cook spaghetti until one minute before al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.

Meanwhile in a large skillet, cook chopped bacon with pepper until slightly crisp;remove and drain onto paper towels.

Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet.

Add chopped onion, and cook over medium heat until onion is translucent.

Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute.

Return cooked bacon to pan; add cooked and drained spaghetti.

Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together.

Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set.

Quickly add 1/4 cup Parmesan and 1/4 Cup Romano cheese, and toss again.

Serve immediately with extra Parmesan cheese at table.