Spaghetti Carbonara

I usually prefer spaghetti with a tomato-based sauce to creamy ones. However, I jazzed up this one from AllRecipes and it wasn't as bland as I thought it would be. This serves 8.

Ingredients:
340 grams spaghetti
1 tablespoon olive oil
4 slices Bacon ; diced
A handful of ground mild Italian sausage
1 tablespoon olive oil
1 Onion ; chopped
1 clove Garlic ; minced
1 handful mushrooms
1/4 cup dry white wine ; (optional)
4 eggs
1/2 cup Parmesan cheese ; grated
1/4 teaspoon Nutmeg
milk ; if too dry
1 pinch salt and freshly ground pepper ; to taste
2 tablespoons Fresh parsley ; chopped
2 tablespoons parmesan cheese ; grated

Instructions:
1. In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.

2. Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic and mushrooms, and cook 1 minute more. Fry ground sausages. Add wine if desired; cook one more minute.

3. Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together.

4. Combine beaten eggs with the grated Parmesan cheese and nutmeg, together with milk, if mixture seems too dry. Once spaghetti has cooled slightly (still hot but not enough to cook eggs), pour egg mixture onto it. Toss constantly with tongs or large fork until eggs are barely set. Add salt and pepper to taste (remember that bacon and Parmesan are very salty).

5. Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.