Bacon and Chicken Carbonara Pasta

• • 2 teaspoons olive oil
  • 200g sliced pancetta, roughly chopped
  • 3 garlic cloves, crushed
  • 1/4 onion (thinly sliced)
  • 2 egg yolks (at room temperature)
  • 2 eggs (at room temperature)
  • 1/2 cup thickened cream
  • 75g parmesan cheese, finely grated
• 
  Cook pasta in a large pan of boiling salted water according to the packet instructions. Meanwhile, heat oil in a frypan over medium heat. 
  Heat oil in a large, non-stick frying pan over medium heat. Add onions, pancetta and garlic. Cook, stirring, for 5 minutes or until pancetta is crisp. Drain on paper towel.
  Whisk egg yolks, eggs, cream and three-quarters of the parmesan together in a bowl. Season with salt and pepper.
  Add egg mixture and pancetta mixture to pasta. Season with salt and pepper. Toss over low heat until well combined. Serve with remaining parmesan.