Angel Hair alla Carbonara

When we went to Italy in 2009, we ate Spaghetti Carbonara in a little restaurant in Rome. When we got home, we went on an internet hunt to find something close to the meal we experienced. After trying several, this has become our favorite (but I can't remember which site we got it from!).

1 and 1/4 c. grated Parmesan cheese

3 large eggs

3/4 c. whipping cream

12 ounces angel hair pasta

6 pancetta slices, chopped

1 large onion, chopped

2 tsp. minced garlic

1 tsp. dried crushed red pepper

3/4 c. dry vermouth or white wine

Directions:

Get pasta water heated in large pot. Saute pancetta in large skillet over medium heat until crisp. Add onion, garlic and crushed red pepper. Saute until onion is translucent, about 8 minutes. Once water in large pot is boiling, cook pasta until 'al dente', stirring occasionally. Meanwhile, whisk 3/4 c. cheese, eggs and cream in bowl to blend; set aside. Add vermouth to the pancetta, onion, garlic mixture in the skillet. Simmer until most of vermouth has evaporated, about 8 minutes. Drain pasta, reserving 1/2 cup cooking liquid. Return pasta to same pot. (Pasta will probably be done before pancetta mix.). Add pancetta mixture and egg mixture to pasta. Toss over low heat until egg mixture thickens and coats pasta, adding reserved cooking liquid by tablespoonfuls if sauce is too thick, about 4 minutes. Season with salt and pepper. Transfer pasta to large bowl and serve with remaining 1/2 cup Parmesan cheese.