Spaghetti alla Carbonara

5 ounces pancetta or bacon, diced into 1/3 inch squares

1 medium onion, finely chopped

2 cloves garlic, minced

1/4 cup dry white wine

1 pound spaghetti

3 large eggs

1 1/2 ounces Parmigiano-Reggiano, finely grated (3/4 cup)

3/4 ounces Pecorino Romano, finely grated (1/3 cup) (I used all Parmesan)

1 teaspoon fresh coarsely ground black pepper

1/4 teaspoon salt

Saute bacon or pancetta in a large heavy skillet over medium heat. Stir until fat begins to render, about 1 to 2 minutes. Add onion and cook for another 8 minutes, until it becomes transparent. Add the garlic and continue sauteing for another 2 minutes. Add wine, increase heat to medium high and boil until reduced by half, 1 to 2 minutes.

Follow directions on package for cooking spaghetti. Make sure to cook in salted water.
While pasta is cooking, whisk together eggs, cheese, pepper and salt in a small bowl.
Drain spaghetti in a colander and add to onion mixture. Toss with tongs over moderate heat until onion mixture is incorporated. Remove from heat and add egg mixture, tossing to combine. Serve immediately.

* NOTE: The eggs in this recipe might not be fully cooked. This may be a concern if you are pregnant or if salmonella is a problem in your area.
Yield: 4-6 main course servings

Source: http://bakinandeggs.com/

Last Minute Lasagna

Quick and easy and you can easily substitute beef ravoli's from Publix!

1 26-ounce jar pasta sauce
2 30-ounce bags frozen large cheese ravioli, unthawed
1 10-ounce box frozen chopped spinach, thawed and squeezed of excess water
1 8-ounce bag shredded mozzarella
1/2 cup grated Parmesan

Heat oven to 350° F. Coat a 13-by-9-inch baking dish with cooking spray and spoon in a third of the sauce.
Arrange 12 ravioli on top and scatter the spinach over them. Top with half of each cheese. Cover with another layer of ravioli and the remaining sauce and cheese.
Cover with foil and bake 25 minutes. Uncover and bake 5 to 10 minutes more or until bubbly.

WW points= 8 pts/serving