Family Fettuccine Carbonara

Step 1 -In a large skillet over medium heat, add the bacon and cook, while stirring occasionally, until crisp, about 5-8 minutes.

Step 2 -Using a slotted spoon, transfer the bacon to paper towels to drain.

Step 3 -Reserve 1 tablespoon of the bacon drippings in the skillet, draining the remainder.

Step 4 -In a Dutch oven, bring salted water to a boil and cook the fettuccine to al dente, according to the package directions.

Step 5 -Drain the pasta and return it to the pot.

Step 6 -In the previously used skillet over medium heat, heat the reserved bacon drippings.

Step 7 -Add the onions to the drippings and cook, while stirring, until tender, about 2-3 minutes.

Step 8 -Add the garlic to the onions and cook, while stirring, until fragrant, about 1 minute.

Step 9 -Reduce the heat to medium low.

Step 10 -Add the half-and-half to the skillet and stir to combine.

Step 11 -In a small bowl, add the beaten eggs.

Step 12 -While whisking, slowly add a small amount of the warm cream mixture to the eggs until they are tempered.

Step 13 -Add the egg-cream mixture into the skillet, while whisking constantly.

Step 14 -Cook the sauce mixture, while stirring constantly, until it reaches 160 degrees F, about 8-10 minutes.

Step 15 -Add 1/2 cup of the Romano cheese, the salt, the pepper, and the bacon to the sauce mixture and stir to combine.

Step 16 -Add the fettuccine to the sauce mixture and toss to coat.

Step 17 -Serve garnished with the parsley and the extra Romano cheese.