Put your pasta in plenty of salted water and cook according to the package instructions – maybe just 1 minute short of what it says.

Cut your bacon into smaller pieces and fry them in a dry sauté pan.

When they are almost done, take them up and sauté a finely chopped onion in the bacon fat in the pan.

When the onion has gotten some color, add the bacon and white wine. Let it reduce for a couple of minutes.

Put your egg, parmesan, salt, and pepper in a bowl and whisk it well together.

Drain the cooked pasta but keep 1/2-1 dl of the cooking water in the pot. The starch in the water helps to thicken and bind the sauce together.

Pour the pasta, pasta water, and "egg sauce" into the pan and gently turn it around.

Turn off the heat and let it thicken a bit.

Serve with a good piece of bread.