Fettuccini Carbonara

I was looking for so long to find best Italian Carbonara recipe, from all read and tried by combining other version I came up with one that came almost up to perfection. Of course this recipe is best with home made pasta and best ingredients, you can always replace panceta with bacon and fettuccini with Spagetti, you can add extra cheese, but this so far is the best you will ever have.

Prep Time: 10 Minutes
Cook Time: 25 Minutes
Ready In: 35 Minutes
Servings: 6

INGREDIENTS:
1 tablespoon olive oil
4 shallots, diced
/21 large onion, chopped
1 pound panceta , cut into small pcs
1 clove garlic, chopped
1 (16 ounce) package fettuccini pasta
3 egg yolks
1/2 cup heavy cream
3/4 cup shredded Pecorino Parmesiano cheese
1/4 cup shredded Parmesano Reggiano cheese
1/4 cup dry white wine(optional)
2 tablespoons chopped fresh parsley
salt and pepper to taste

DIRECTIONS:
1. in a large skillet, cook chopped pancetta 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.
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain pasta, then return it to the pot.
3. In a medium bowl, whisk together egg yolks, cream, and shredded Parmesan. Pour the bacon mixture over the pasta, then stir in the cream mixture. Season with salt and pepper.
4.Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.