Red Wine Spaghetti Carbonara

Bring a pot of salted water and red wine to a boil. Drop the spaghetti and cook until slightly underdone, a couple minutes shy of al dente.
While the pasta water comes to a boil and the pasta cooks, heat the olive oil, diced onion, and pancetta in a large, wide-bottomed skillet over medium-low heat until the fat renders, about 5 or 6 minutes. Stir frequently to make sure that the onions and pancetta cook without coloring. The onions should become translucent.
While the water's boiling and the the pancetta and onion cook in the skillet, separately whisk the egg yolks, egg, and grated cheeses into a large mixing bowl. Add a few twists of black pepper if you like. Set aside.
Use a pair of tongs to drag the slightly undercooked spaghetti into the pancetta and onion skillet, taking a little pasta water along with it. Toss to coat and cook with just enough pasta water to finish the pasta.
TIP: If you don't want to work with tongs, you can also dip a mug into the pasta water to reserve, then strain the spaghetti in a colander before adding it to the skillet.
Transfer the glossy, bacon-tossed pasta into the mixing bowl with the egg and cheese. Toss and stir, maybe with a little pasta water, until the spaghetti is coated in a silky sauce. Divide into pasta bowls and serve with a little extra grated cheese. And don't forget to drink the rest of the wine!