Pasta Carbonara

I know this is not a healthful meal but it was delicious. I was reading a novel by Adriana Trigiani, who always incorporates food and recipes into her books, and she was describing in detail this dish being made and I just had to try it! Here's what I did:

1/2 pound linguine
2 T olive oil
2 T butter
4-6 slices bacon, chopped
1/2 onion, diced
2-4 cloves garlic, minced
1/3 cup grated parmesan
2 T cream
2 eggs, beaten

Fill pasta pot with water and bring to boil and cook pasta according to directions. You want the linguine to be done cooking right about when you are ready to add it to the sauce. Meanwhile, heat oil and butter in large saute pan. Add bacon and onion and cook until bacon is crisp and onions are soft and translucent. Add garlic and cook additional 1-2 minutes. Mix parmesan, cream and eggs in a bowl. Drain linguine but reserve some (about 1/2 cup) of the pasta water. Turn saute pan heat to low and add pasta to pan. Once all pasta is added, slowly pour in egg mixture, tossing pasta as you do so. Continue tossing pasta and sauce, adding as much pasta water as needed to attain desired consistency. Toss until pasta is completely coated. Traditionally, the pasta and bacon mixture is removed from heat before adding the egg mixture so the egg doesn't curdle, which leaves the egg a little under-cooked. I wanted to ensure the egg was cooked thoroughly so I left the pan on low heat and once the pasta was completely coated, I put a lid on the pan and left the heat on low for an additional five minutes. This is a delicious indulgent meal.