Spaghetti ala Carbonara

This is an old classic.  Carbonara is an Italian pasta dish, based on eggs, cheese, bacon and black pepper.  Spaghetti is the most commonly used pasta but you can use fettuccine, rigatoni or even bucatini.  To make this recipe, you will need:
Salt
2 tablespoons olive oil
3/4 cup prosciutto, cut into 1/4-inch dice
1 small onion, diced
1 tablespoon minced garlic
1 cup frozen peas, defrosted
1 pound spaghetti
8 large eggs
1/2 cup grated Parmesan
1/2 cup grated pecorino
Freshly ground black pepper
1/4 cup fresh parsley chopped

1.)  Bring a large pot of well salted water to a boil over medium heat.

2.)  In a large skillet over medium heat add about 2 tablespoons olive oil. Add the prosciutto and the onion and cook until it starts to color and become crisp. Turn off the heat and reserve.

3.)  Drop the pasta into the salted boiling water and cook it according to the package. 

4.)  While the pasta is cooking, crack the eggs into a large mixing bowl. Add the grated cheeses and season with salt. Whisk vigorously. Season generously with black pepper.

5.)  Before you drain the pasta, reserve a cup of the pasta water.  When the pasta is just about done, return the pan with the prosciutto and onions to medium heat. Add the peas.   Remove the pasta from the cooking water. Toss or stir the pasta into the pancetta to coat the pasta with the remaining fat in the skillet. Remove the skillet from the heat and immediately vigorously stir the egg mixture into the pasta. Stir for 1 to 2 minutes, stirring constantly until the egg mixture looks like a cream sauce.  If your sauce is not creamy, slowly add some of the reserved pasta water.  Toss in the chopped parsley and serve.