A friend shared a Spaghetti Carbonara recipe that looks quick and easy and quite delicious!

1 box (16 ounces) spaghetti noodles
1 tablespoon olive oil
8 slices bacon, chopped (can use Pancetta)
1 medium white onion, chopped
1 clove garlic, minced
4 large eggs, beaten
2 cups Parmesan cheese, grated, plus 2 tablespoons for topping
1 pinch salt and black pepper, to taste
2 tablespoons fresh parsley, chopped (optional)

Instructions

In a large pot of boiling salted water, cook spaghetti until al dente (about 8-10 minutes). Drain. (Can reserve a cup of pasta water just in case you want a thinner sauce.)

Toss with 1 tablespoon of olive oil, and set aside.

In a large skillet over medium heat, add chopped bacon and cook until crisp; remove and drain onto paper towels.

To the same skillet over medium heat, add chopped onion. Do not wipe down the skillet before adding the onion.

Once onion is translucent (about 3-5 minutes) add the minced garlic, and cook for one more minute.

Add the spaghetti noodles back into the pan and toss to coat and heat through. Reduce the heat to low.

In a medium bowl, mix together eggs and parmesan cheese. Add this to the noodles and cook, tossing constantly with tongs until eggs and parmesan develop into a light sauce over the noodles.

Add in bacon, salt and pepper to taste, and top with remaining parmesan cheese. (And chopped parsley for garnish if you so desire.)

Serve immediately.