Cauliflower Alfredo Sauce

From the Kitchen of Brett Broussard

1/2 medium onion, finely chopped
4 ounces pancetta or bacon
1/2 cup cream
4 eggs
1/4 cup pecorino
1 pound spaghetti #5 Barilla
4 tablespoons freshly ground pepper

Sauté onion and pancetta for about 8-10 minutes. Add cream and cook for 1 minute.
Separate eggs, being careful to keep yolks whole. Cook spaghetti and drain well. Put hot pasta into pan and toss over medium-high heat. Add 1/4 cup pecorino and stir through.
Remove from heat and vigorously stir in egg whites. Top with a yolk. Sprinkle with cheese and pepper.