Aussie Chef Style Carbonara

In a large saucepan add enough water to cook the pasta in. Bring to the boil then cook the pasta until al dente. Strain almost all of the water from the pasta but leaving at least a few tablespoons to bind the sauce with the starch remaining from the pasta. In a frying pan add a drizzle of Olive Oil and saute the onions, garlic and bacon until well cooked. Now add the wine and cook until the ingredients have absorbed the moisture. Now add the cream, half the Parmesan and the seasoning. Allow the cream to combine with the ingredients then add the pasta and the remaining water into the pan. Toss the ingredients through and check the seasoning. Take the pan away from the heat and quickly mix through the egg yolks ( make sure you are off/away from the heat as you do not want to scramble the eggs). There will be enough heat in the pasta to combine the egg with the sauce and create a beautiful glaze on the pasta. Quickly serve and garnish with parsley, remaining Parmesan and extra black pepper as desired, NOTE: This sauce is not good for reheating so don't create leftovers.