"Skinny-fied" Pasta Carbonara

1/2 lb. spaghetti, cooked according to package & drained, reserving 2 tbls pasta water
1/2 cup chopped pancetta or left over ham
2 tsp olive oil
1/2 med onion, chopped
3/4 cup egg beaters
1/4 cup reduced fat sour cream
1/4 cup freshly grated parmesan cheese
1/2 tsp fresh ground pepper

Once you drain pasta, return pasta and reserved water to stock pot and keep warm.

Cook pancetta (or ham) over med-high heat until crisp. Transfer pancetta to a plate & keep warm. In same pan, heat olive oil and then add onion and garlic. Cook, stirring occasionally, until golden, 8-10 minutes.

Combine egg beaters, sour cream, parmesan and fresh pepper in a small bowl. Add onion/garlic mix & egg mixture to pasta pot.Stir to combine. Cook over low heat until just heated through. Do not boil! Sprinkle with pancetta and serve.