Fettucine Carbonara

So since I have joined egullet, a foodie site that beats all foodie sites, I regularly read the "Dinner" thread where people post pictures of their dinners. I've seen tons of people talk about Carbonara, but the thought of using pretty much raw eggs in a pasta sauce, kind of grossed me out. So one day, I saw this recipe and decided to give it a try. The funny thing, is that this recipe actually comes off the back of the the Safeway brand Pancetta that they have in the deli, and it's pretty damn good. From what I have seen, Carbonara really is only limited by your imagination, I've seen people add many different things, so this can be your launching pad recipe and go from there! Word of caution, not a diet recipe at all!

2 packages Safeway Select Primo Taglio Pancetta (I am quite sure you can use just about any pancetta, in fact, I would probably recommend going to Corti Brothers, for the locals, and getting about 6 oz of semi-thick sliced pancetta, since this Safeway stuff is pretty thin.)
1 medium onion, cut in half and thinly sliced
8 oz fresh sliced mushrooms
4 large eggs at room temperature
3/4 cups shredded Parmigiano Reggiano
1/4 tsp dried pepper flakes
1/4 cup dry white wine
3/4 cup heavy or whipping cream
1 pound fresh fettucine

In a large skillet, over medium heat, cook pancetta, stirring often, until fairly crisp. Drain on paper towels. Cook onion in drippings, stirring frequently over medium high heat until beginning to soften, 7 minutes. Add mushrooms and wine; cook, stirring occasionally for 5 minutes.

Bring large pot of salted water to boil. In a bowl, whisk the eggs and cream together. Stir in the cheese, pepper flakes and salt and pepper to taste. Cook pasta in boiling water until tender. Drain, reserving 1/2 cup of the pasta water. Return pasta to cooking pot. Immediately add the egg mixture, onion mixture, pancetta and the 1/2 cup pasta water. Toss well. Serve immediately. Makes 6-8 servings.