Red Pepper Pasta Carbonara

Saturday at class we made pasta in my pasta and sauces class.  One of my favorite pasta dishes is Carbonara, and it is made all that much more flavorful when you use a rich flavorful pasta like the Red Pepper Linguine.  To make Carbonara, take about 8 strips of bacon and brown them in just a scant teaspoon of olive oil.  Remove the bacon and coarsely chop.  Into the bacon fat in the skillet, add a half cup of finely diced onions and saute for about two minutes.  A half cup of white wine, like a nice Reisling can be added now and just reduce by about two thirds.  Now, add the package of Red Pepper Linguine that you cooked in boiling water for six minutes.  Turn off the heat and add 3 eggs that you beat with 1/2 cup of half and half and 1/4 cup of parmesan cheese.  Stir well and the eggs will begin to set, add a half cup of the pasta cooking water and continue to stir until the eggs make a thick sauce.  Stir in half of the chopped bacon, then place on serving plate.  Garnish with the remaining bacon in the middle, and sliced scallions around the edge.  And of course, add plenty of fresh ground black pepper all over the top.  Carbonara is a derivative of the Italian word carbone, or charcoal.  Black.