Meanwhile, in a large skillet, cook chopped bacon over medium heat until slightly crisp; Add chopped onion and garlic and cook until they start to brown.
Place the pasta in the boiling and water. In the large skillet, drain the excess bacon fat and add the cooking sherry and parsley. Cook on medium-low heat, uncovered. Once about 2/3of the cooking sherry has evaporated, remove from heat.
While the cooking sherry is simmiring, prepare the egg mixture in a bowl adding the eggs, parmesan cheese, salt, and pepper. Beat by hand for about 1minute. Set aside.
Once the pasta is al dente, retain about 1 cup of the water. Drain well and immediately return to the pot.
Immediately add the egg mixture to the HOT pasta. Toss the pasta in the mixture constantly with tongs or a large fork. Add 1 tablespoon of water at a time to achieve desired consistency. Add the bacon and sherry mixture to the pasta and toss together.
Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese.
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