In a large pan, heat oil over high heat. Add bacon, and sautee for about 5 minutes until fat is rendered out, and it starts to really cook. You want the bacon to be nice and crisp when you are done, so you don’t want to add the onions too soon. When you think the bacon is about ½ way done to the crispiness you want, add in the julienne onions. Sautee the bacon and onions together for about 10 minutes. Season with salt and pepper.
Meanwhile, bring a large pot of salted water to a boil.
While you are waiting for the bacon and onions to cook, and the water to boil, prepare the carbonara sauce. In a medium bowl, whisk the eggs lightly. Add the cream, parmesan cheese, and parsley, and seasonings, and mix well. Set aside.
Cook the pasta according to the instructions on the package. When the pasta is cooked to your liking, strain it and put it into the pan with the bacon and onion, still cooking over medium-low heat, and gently toss.
Take the pan off the heat, and pour in the egg and cheese mixture in. Toss gently so all of the pasta gets coated in the sauce. The pasta does not need to cook any longer. The heat from the pasta and bacon mixture will be enough to cook the eggs just enough. Divide onto 4 plates, and serve.
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