Ingredients:
1/2 lb spaghetti ( I prefer thin spaghetti or capalinni)
3/4 lb lean thick sliced bacon, cut across in 1/2 inch strips
1 medium yellow onions or 1 medium white onions, chopped 1/2 to 1 inch
2 tablespoons butter
2 garlic cloves, minced
1 dash dried basil (optional)
2 large eggs
3/4 cup half-and-half ( or cut with 50% milk)
3/4 cup grated parmigiano-reggiano cheese
fresh ground black pepper
Directions:
Put 3 quarts of water for spaghetti on stove Chop bacon and onion while waiting for water to boil.
Cook the bacon pieces over med- med low heat.
Add spaghetti to water when it boils.
While bacon is cooking chop onion and mince garlic.
place garlic and basil in bowl that will hold cooked bacon (I use the serving bowl) grate cheese and begin prep of egg mix.
Cook bacon until a good bit of the fat is rendered out, and bacon is just beginning to brown (bacon will continue to cook after you remove it from the pan).
Set bacon aside.
Drain most of the bacon fat from pan retaining about 1 tbl.
Add chopped onion and butter to pan- saute.
While onion is cooking beat the half/half, eggs and 2/3 of the grated cheese (save about 1/4 cup to top finished dish).
Check the spaghetti and when it is al dente drain.
When onion is translucent and beginning to brown turn off or reduce heat.
Add bacon garlic mix back to the pan and mix together for about 1/2 min until you can smell the bacon and garlic.
Toss the cooked spaghetti into the pan with the onion, bacon, and garlic mixture, add the egg mixture and cook over very low heat while stirring constantly, you want the eggs to thicken, not scramble.
Add a few twists of pepper if desired.
Top with grated parmigiano.
Servings: 4
Time preparation: 15 min.
Time total: 30 min.