Spaghetti Carbonara

In a large pot cook pasta according to package directions. Drain, reserving 1/2 cup of the pasta water. Return pasta to pan; cover and keep warm.

Meanwhile, in a 12-inch skillet cook pancetta over medium heat until crisp. Drain on paper towels, reserving 2 Tbsp. drippings in skillet.

Add onion and garlic to reserved drippings. Cook over medium heat 5 minutes or until onion is tender, stirring occasionally. Remove skillet from heat; carefully add wine. Return skillet to heat. Bring wine to boiling; reduce heat. Simmer, uncovered, 3 minutes or until most of the wine is evaporated.

In a small bowl combine egg and cream. Stir in cheese and pepper.

Add pasta to onion mixture in skillet; toss gently over medium heat 1 to 2 minutes to coat.* Remove from heat. Add egg mixture, pancetta, and 1/4 cup of the pasta water; toss to coat. Serve immediately. If needed, add additional pasta water to maintain creamy consistency.