Pesto a la Carbonara

Ingredients

1 box spaghetti or penne
salt, to taste
3-4 strips bacon
1 yellow onion, diced
1 Tbsp olive oil
basil, to taste
2 eggs (whites only)
parmeggiano, coarsely grated


Directions

1. Bring a large pot of salted water to a boil and cook the noodles according to the directions, until al dente. Heat olive oil in a small pan over medium heat. Saute onions until soft. In a frying pan, cook bacon, cut into small pieces.

2. When pasta is al dente, drain and return to pot and immediately. Mix egg whites into spaghetti, allowing the heat of the pasta to cook the egg as it coats the pasta.

3. Mix in bacon, onion and basil. Top with freshly grated cheese. {May also add small amount of thickened cream.}

Serves 4-6.