Spaghetti alla Carabonara

Spaghetti all Carabonara was a favorite of Allyson's at Italian restaurants in Europe. Once Dave was introduced, he became a huge fan and now it's one of his favorite dinners.

Ingredients:

• 12 oz. Spaghetti
• 1 Tbsp olive oil
• 1 onion, chopped
• 4 oz. pancetta or bacon, diced
• 1 garlic clove chopped
• 3 medium eggs
• 1 1/4 cups heavy cream
• 2/3 cup freshly grated parmesan cheese
• salt and freshly ground pepper
• chopped fresh basil to garnish

Directions:

Cook spaghetti until al dente. Meanwhile, heat the olive oil in the frying pan adn fry the onion and bacon over low heat for 10 minutes or until bacon is nearly done. Stir in the garlic and fry, stirring occasionally for 2 minutes. Beat eggs in bowl and stir in cream, parmesan and salt & pepper. When the pasta is almost ready, stir the cream mixture into the onion/bacon and cook over low heat for a few minutes, stirring constantly until heated through. Do NOT allow eggs to scramble and do NOT overcook - it will make the dish grainy. Drain the pasta and turn it into a large warmed serving bowl. Pour over the sauce and toss to coat. Serve immediately, garnished with chopped fresh basil.