4 - 5 large eggs, beaten well
2 c. grated parmesan cheese
3 medium onions, chopped coarsely
6 T. olive oil
4 oz. button mushrooms, sliced
salt
freshly ground pepper
1 pound thin spaghetti, cooked al dente according to directions on the package

1. Stir the paremsan cheese into 4 well&$45;beaten eggs. Mixture should be a soft paste. If it is too dry, then beat another egg and add it
2. In a medium sized fry pan with cover, sauté the onions in olive oil until they start to turn brown
3. Add the mushrooms to the onions and cover. Simmer over low hear for about 5 minutes until the mushrooms are soft. Set aside
4. Meanwhile, cook the spaghetti al dente according to the directions on the package. Drain well
5. Heat the onion mushroom mixture until the pan is hot and then turn off the stove. Immediately add the spaghetti to the onion mushroom mixture and mix well
6. While the spaghetti is hot, add the egg - cheese mixture and toss well. The heat of the spaghetti and the warm pot will cook the eggs slightly and should melt the cheese. Cooking over direct heat will scramble the eggs
7. Season with salt and lots of freshly ground pepper

Serves 4 - 6 people depending upon whether it is a main course or side dish

Note: traditionally Spaghetti Carbonara has meat instead of mushrooms. This recipe can be made with ham or thick bacon instead of or in addition to the mushrooms. The meat can be added to the onions or sprinkled on top before serving