Pasta Carbonara with Caramelized Onions

Ingredients:

• 2 teaspoons olive oil
• 110 g thin slices of pancetta, cut into pieces
• 1 large or 2 small yellow onions, thinly sliced ​​into half rings
• 2 cloves garlic, crushed
• 3/4 tsp coarse salt + more to taste
• 3/4 cup grated Gruyere
• 2/3 cup whipped cream
• 0.5 tbsp. freshly grated parmesan
• 0.5 tsp grated lemon zest (half a lemon)
• 4 large eggs
• 450 g rigatoni mezzi pasta
• Coarsely ground black pepper
• 2 tbsp. l. chopped chives

Preparation:

1. Heat oil in a large, heavy-bottomed skillet over medium heat. Add the pancetta and cook until golden brown and crispy, about 8 minutes. Remove the pancetta from the skillet and set aside to cool.
2. Add the onion to the pan and cook until golden brown and lightly caramelized, 10 minutes. Add the garlic and 1/2 teaspoon salt and cook for another 2 minutes. Set aside and let cool slightly. In a large bowl, combine the Gruyere, cream, Parmesan, lemon zest, eggs, and the remaining 1/4 teaspoon salt.
3. Meanwhile, bring a large saucepan of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until al dente, 8-10 minutes. Drain, reserving 1 cup of the cooking water.
4. Add the pasta to the skillet along with the onion, cream sauce, 1/4 cup of the reserved pasta water, and pancetta. Stir over low heat until the sauce thickens and coats the pasta, adding more water as needed, about 2 minutes (do not bring the sauce to a boil).
5. Season the pasta with pepper. Transfer to a large, wide serving bowl. Sprinkle with chives and serve.