Sweet Onion Carbonara

Directions

1. 1
   Heat the oil in a heavy large frying pan set over medium heat.
2. 2
   Add the pancetta and saute until brown and crisp, about 8 minutes.
3. 3
   Remove the pancetta from the pan and set aside to cool.
4. 4
   Add the onions to the pan and cook until golden brown and lightly caramelized, 10 minutes.
5. 5
   Add the garlic and 1/2 teaspoon of the salt and cook 2 minutes more.
6. 6
   Set aside to cool slightly.
7. 7
   In a large bowl, whisk together the gruyere, cream, Parmesan, lemon zest, eggs and the remaining 1/4 teaspoon salt.
8. 8
   Meanwhile, bring a large pot of salted water to a boil over high heat.
9. 9
   Add the pasta and cook until just tender but still firm to the bite, stirring occasionally, 8 to 10 minutes.
10. 10
    Drain, reserving 1 cup of the pasta water.
11. 11
    Add the pasta back to the pan along with the onions, cream mixture, 1/4 cup of the reserved pasta water and the pancetta.
12. 12
    Toss over low heat until the sauce is thick and coats the pasta, adding pasta water as needed, about 2 minutes (do not boil).
13. 13
    Season the pasta with lots of pepper.
14. 14
    Transfer the pasta to a large, wide serving bowl.
15. 15
    Sprinkle with chives and serve.