But... you're doing it WRONG! Spaghetti Carbonara

There are a few dishes that everyone remembers from their childhood that should be made *just* so.  Making it wrong isn't a "difference of taste", it borders on sacrilegious.  Growing up with Southern Italian roots, for me, this food is Spaghetti Carbonara.

The American version contains cream.  While that is a tasty dish (cream AND bacon!) it is NOT Carbonara.  If anything, it's Alfredo with Bacon.  Then today, I saw a recipe called "Gluten Free Carbonara".  I'm thrilled there's a recipe for those who are gluten free (hint: just sub out gluten free pasta), but please don't follow the directions of putting eggs in hot pasta water!  It made a thicken eggy soupy-saucey thing, not Carbonara.

Now, I'm not saying that MY recipe is the ONLY version of Carbonara. I'm sure my inclusion of onions will raise a debate in purist circles.  But it's the method more than the flavors I'm concerned about.  True Carbonara is pasta tossed in some sort of cooked cured pork, beaten eggs and cheese.  In the good ol' days, the heat from the pasta would just barely solidify the egg (think poached), but now, the eggs are cooked a bit more for safety reasons.  I tend to cook my eggs until they're just not runny.  The residual heat will bring them to solid but not dry.

And now, my family's Spaghetti Carbonara:

1 lb Spaghetti
1/2-1 lb bacon, or pancetta if you're feeling fancy, diced (note: you can use veggie bacon, just add oil to the pan when you cook it)
1 onion, diced (optional)
1 cup peas, cooked (optional, I barely add them, but it is an easy way to get veggies in you!)
3 eggs
1/2 cup good hard cheese (parmesan, Romano, etc), grated
A good amount of Black Pepper (we don't measure the pepper, just keep grinding until the egg mixture has lots of black specks in it)

In a large frying pan, cook the bacon until crispy.  Remove the bacon from the pan and let it drain
Make sure you have about 2 tbsp of fat/oil in the pan.  Take away bacon fat or add olive oil as needed
Saute onion over medium low heat until tender, but not browned
Remove the pan from the heat, and add the cooked bacon and peas, if you're using them
Whisk eggs and combine with cheese and black pepper
Cook the spaghetti according to the box's direction to your preferred doneness
Drain the spaghetti and put in the pan with the bacon
Turn on the heat to medium and add the egg mixture.  Constantly mix the spaghetti (I find using tongs is the easiest) until the eggs are just cooked through.  Use your own preference on "doneness".
Remove from heat.
Serve with extra cheese and black pepper.