Classic Carbonara with Pancetta

Whisk together eggs, cream, and 1 cup Parmesan cheese in a bowl. Set aside.

Bring a large pot of lightly salted water to a boil. Add pasta; cook until al dente, 8 to 10 minutes. Drain pasta; return it to the pot off heat and cover to keep warm.

Meanwhile, heat olive oil in a large skillet over medium heat. Add onion and cook until translucent, about 8 minutes. Transfer onion to a bowl; cover to keep warm.