Spaghetti Carbonara

Ingredients:
1 pound(s) spaghetti
1 tablespoon(s) olive oil
3 slice(s) thick-cut bacon (or 4 oz. pancetta), cut into 1/4-inch pieces
1 small onion, chopped
5 large eggs
1/2 cup(s) freshly grated Pecorino Romano cheese, plus additional for serving
1/4 teaspoon(s) coarsely ground black pepper
1/4 cup(s) (loosely packed) fresh parsley leaves, chopped


Directions

1. In large covered pot of salted boiling water, cook spaghetti as label directs.

2. Meanwhile, in 12-inch nonstick skillet, heat oil on medium 1 minute. Add bacon and cook until browned. With slotted spoon, transfer bacon to paper towels. Pour off all but 2 tablespoons fat from skillet; add onion and cook 6 minutes or until tender. Remove skillet from heat.

3. Reserve 1/4 cup pasta cooking water. Drain pasta; add to skillet with reserved water and bacon. Cook on medium, stirring, until water is absorbed. In bowl, whisk eggs with Romano and 1/4 teaspoon coarsely ground black pepper.

4. Remove skillet from heat; stir in egg mixture. Add parsley and toss until pasta is well coated. Spoon into warm pasta bowl; serve with Romano and coarsely ground black pepper to taste.

http://www.delish.com/recipefinder/spaghetti-carbonara-ghk