Bring a large pot of salted water to a boil over medium-high heat.

Prepare the sauce ingredients while the water heats up.

In a medium sauté pan, add olive oil.

Sauté diced bacon or pancetta, onion, and garlic until the onions are soft and the bacon is crispy.

Reduce heat to low once cooked.

Add pasta to the boiling water and cook according to package directions until al dente.

Drain the pasta well and return it to the pot to keep warm.

In a separate bowl, beat the eggs well and add salt, pepper, cream, and 1/2 cup of parmesan cheese. Mix well.

Reserve 1/4 cup of parmesan cheese for garnish.

Add the cream mixture to the bacon and onion mixture in the sauté pan (on low heat) and cook for about a minute to warm up, being careful not to scramble the eggs.

Add fresh basil to the sauce.

Toss the sauce with the pasta in the pot.

Transfer the pasta to a large serving bowl.

Top with the remaining parmesan cheese and fresh basil for garnish.

Serve immediately and enjoy.