Spaghetti alla Carbonara

Directions

1. 1
   Bring 6 quarts water to boil and add 2 tablespoons salt.
2. 2
   Place onion and pancetta in a 12 inch to 14 inch saute pan and cook over medium heat until both onions and pancetta are translucent, about 8 to 10 minutes.
3. 3
   Add cream and cook 1 minute.
4. 4
   Separate eggs, being careful to keep yolks whole.
5. 5
   Cook spaghetti according to package instructions and drain well.
6. 6
   Put hot pasta into pan and toss over medium heat until coated.
7. 7
   Add 1/4 cup pecorino and stir through.
8. 8
   Remove from heat and vigorously stir in egg whites.
9. 9
   Divide among 4 plates and top each with 1 yolk.
10. 10
    Divide remaining grated cheese and black pepper atop each portion and serve.