Prosciutto Pasta Carbonara

Serves 4 - 6
Ingredients
Kosher salt and freshly ground black pepper, to taste
1 lb. spaghetti
4 oz. bacon, cut into 1″ pieces
4 oz. prosciutto, cut into ½″ pieces
1 medium red onion, thinly sliced
½ cups chicken stock
4 tbsp. unsalted butter
2 cups grated mizithra cheese or parmesan
¼ cups finely chopped parsley
4 egg yolks, lightly beaten
Instructions

Directions:
Bring a large pot of salted water to a boil. Cook spaghetti until al dente, about 10 minutes. Meanwhile, heat bacon and prosciutto in a 6-qt. saucepan over medium-high heat. Cook until bacon is crisp, 8–10 minutes. Using a slotted spoon, transfer bacon and prosciutto to paper towels to drain. Add onion to pan; cook, stirring occasionally, until soft, 4–6 minutes. Add stock and butter; boil. Drain spaghetti and add to pan; toss with sauce. Remove from heat; stir in reserved bacon and prosciutto, plus half the cheese, the parsley, egg yolks, salt, and pepper. Serve remaining cheese on the side.