The Ultimate Spaghetti Carbonara - cooking recipe

Ingredients

kosher salt
extra-virgin olive oil
8 slices bacon, cut crosswise into thin strips
1 onion, chopped
4 large eggs
6 tablespoons heavy cream
1/4 cup fresh grated parmesan cheese
1 lb spaghetti
cracked black pepper
1/4 cup fresh flat-leaf parsley, chopped

Preparation

Bring a large pot of salted water to a boil for the spaghetti.
Heat a 3-count of olive oil in a skillet over medium heat. Add the bacon and onion and cook for 7-8 minutes, until the onion is caramelized and the bacon is crisp. While cooking the onion and bacon, crack the eggs into a big serving bowl. Add the cream and cheese and whisk. Scrape the bacon and onion into the bowl along with the cooking fat.
Before draining pasta, scoop out 1/4 cup of the pasta cooking water and add it to the bowl with the bacon and eggs. Drain the spaghetti and add it to the bowl - toss well. Place a plate on top of the bowl to hold in the heat and let sit 5 minutes. Remove the plate, toss in some salt and cracked black pepper and the parsley.