1. Boil water in a large pot and cook linguine al dente according to package directions. Reserve 1 1/2 cups of pasta water for later. Drain cooked linguine, return to pot, and set aside.

2. In a large skillet add oil and butter on high heat.

3. As the butter melts, add ¾ cup of lean pancetta or bacon, ¾ cup of Vidalia onion and 1 garlic clove (optional).

5. Sauté 3-4 minutes or until the pancetta or bacon renders the fat and the onions are soft and light brown.

6. Reduce heat to low. Add salt and pepper. Remove the optional clove of garlic.

8. In a separate bowl beat the egg yolks and ½ the heaping cup of freshly grated Parmesan, Pecorino, or Locatelli cheese. Season with salt, pepper, and parsley.

9. Add reserved cup of pasta water to the linguini. Add pancetta and onion mixture. Pour in the egg and cheese mixture. Mix well to coat the linguini.

10. Add the remaining cheese and mix well. Serve.