Pasta Carbonara Casarecce

by Katie of:
1 box Casarecce pasta (or your favorite pasta)
2  salt (for the pasta water)
1 pound package thick-sliced bacon, chopped in 1/2 in. pieces
1 t. olive oil
1 medium onion, chopped
5 cloves garlic, minced
4 eggs
1/2 c. heavy cream
1 c. Perorino Roman cheese, grated
1/2 t. pepper
10 fresh basil leaves, chopped
1/2 c. fresh parsley, chopped
6 fresh chives, chopped
Put on a large pot of water to boil.  Add in 2 T. salt and bring to a boil.  Add in pasta and cook to package directions.  While pasta is cooking, saute bacon over medium heat in olive oil until nicely browned, then remove to plate line with paper towels.  Drain all bacon fat except about a tablepoon and add onions.  Cook over medium heat until browning but transluscent about 5 minutes.  Add in garlic and cook one minute more.  Remove to platter or bowl.  In large serving bowl, add eggs, cream, cheese, herbs and pepper.  Mix with whisk.  When pasta is done, drain and dump on top of sauce.  Add in bacon and onions.  Toss to coat everything with sauce.  Additional garnish with more grated cheese and herbs, if desired.