Linguine Carbonara

While I haven't been cooking much a few weeks ago I did prepare a linguine carbonara as provided in Southern Living All Time Favorites. The recipe calls for half-&-half which I did not have, so I substituted with cream which made the dish much richer and creamier to Jon's delight...

1/2 lb bacon, cut into 1 inch pieces
1/4 c. Olive oil
1 medium onion, chopped
1 c. Fresh parsley, chopped
4 oz fontina cheese, cubed
3 oz prosciutto, cut into strips
1 package linguine or spaghetti
4 egg yolks, lightly beaten
3/4 c. Half-&-half, heated
1 tsp salt
Fresh ground pepper to taste
1 c. Freshly grated Parmesan cheese, divided

Cook bacon in a large skillet over med-high heat until crisp. Drain on paper towels. Pour off drippings; add oil and onion to skillet; sauté until onion is tender. Set aside.

Combine parsley, fontina cheese, and prosciutto in a small bowl

Cook linguine in a Dutch oven according to package directions; drain. Return hot linguine to Dutch oven; immediately stir in egg yolks. Add bacon, onion
, parsley mixture, heated half-&-half, salt, pepper and 1/2 c. Parmesan cheese. Cook over low heat until thoroughly heated, stirring constantly; transfer to serving dish. Sprinkle with remaining 1/2 c. Parmesan cheese.