Add olive oil to a large skillet or saute pan over medium heat. Add diced pancetta and cook, stirring frequently until lightly browned, about 2 minutes. Add in the garlic and onion and continue cooking and stirring until just fragrant, about 1 minute. Remove from heat.

Cook pasta in boiling salted water until al dente (just tender).

In a small bowl mix together egg yolks, cream, and 1/2 tsp. salt. Just before the pasta is finished cooking, remove 1/8 to 1/4 cup of the hot pasta water and slowly whisk into the egg yolk mixture (to temper eggs), beating vigorously to prevent eggs from scrambling.

Quickly drain the pasta in a colander and return to pot. Immediately toss in the egg and pancetta mixtures, stirring the spaghetti continuously to both cook the eggs and coat the pasta. Serve immediately in heated bowls with a healthy grind of black pepper and season with salt to taste. Top with grated Pecorino Romano, if desired

Fresh asparagus is a wonderful side dish with this meal and a good Pinot Grigio or Sauvignon Blanc washes it down nicely.