Salah’s Carbonara Sauce

1/2 cup pancetta, chopped
1/2 t. butter
1/2 t. olive oil
1/2 large onion, minced
3/4 cup white wine
1 egg
1/2 cup grated parmesan cheese
2 t. freshly grated black pepper
Pinch of salt
1 lb. fettucini

Boil water in large stock pot, salt throroughly and begin to cook pasta.  
Meanwhile, heat skillet and render pancetta.  Add butter and oil to pan, 
bring up to heat and add the onions.  Cook until soft, increase heat and add 
wine.  Stir and cook until alcohol evaporates.

While wine is reducing, crack egg into a small bowl.  Add cheese and pepper. Stir 
until uniform.

Drain pasta and add to the pan, coating thoroughly with the pancetta and 
wine.  Take pasta off heat and put into a medium-sized serving bowl.  Add 
egg mixture and toss until pasta is coated.  Serve immediately.

Variation:

1/4 to 1/2 cup of heavy cream can be added to the pan after the wine to 
produce a heavier sauce. Cream could also be added to the egg mixture.  One 
or the other is suitable (but not both).