Spaghetti Carbonara

In large covered pot of salted boiling water, cook spaghetti as label directs. Meanwhile, in 12-inch nonstick skillet, heat oil on medium 1 minute. Add bacon and cook until browned. With slotted spoon, transfer bacon to paper towels. Pour off all but 2 tablespoons fat from skillet; add onion and cook 6 minutes or until tender. Remove skillet from heat. Reserve 1/4 cup pasta cooking water. Drain pasta; add to skillet with reserved water and bacon. Cook on medium, stirring, until water is absorbed. In bowl, whisk eggs with Romano and 1/4 teaspoon coarsely ground black pepper. Remove skillet from heat; stir in egg mixture. Add parsley and toss until pasta is well coated. Spoon into warm pasta bowl; serve with Romano and coarsely ground black pepper to taste.