Pasta alla Carbonara- Bianca Willis

1 tbsp unsalted butter
1 yellow onion minced
2 bulbs garlic
4 oz pancetta, diced
1 lb linguine
4 large egg yolks at room temp
3/4 c heavy cream at room temp
3/4 c finely grated Parmesan at room temp
Freshly ground black pepper
1/4 tsp crushed red pepper

Heat butter and pancetta in a large pan on medium to medium high heat for approximately 2 minutes. Add onion and cook until onion is translucent and pancetta is crisp. Add garlic and cook for 1 minute. Remove from heat.

Prepare sauce: Mix cream, Parmesan, pepper, egg yolks and red pepper together.

Bring salted water to a boil and cook linguine according to package directions until al dente. Prior to draining pasta add aproximatley 1/4 to 1/3 a cup of the pasta water to the sauce. Drain pasta.

Add pasta to onion/pancetta mixture, then add sauce. Turn heat to medium and allow to thicken.