2 Servings 15 min Cook
2 Tsp Salt
8 Oz Spaghetti
4 Strip Bacon
1/2 Medium (2-1/2" dia) Onions
1 Tbsp Olive Oil
1 Dash Salt
2 Dash Pepperr
2 Large Egg
2 Tbsp Heavy Whipping Cream
1/4 Cup Parmesan Cheese
1 Tbsp Salt
1 Tbsp Pepper
Fill a large pot with water and sprinkle in salt; bring it to a boil, add pasta, and cook to al dente.
Drain.
Chop onions and set aside.
In a large nonstick skillet with high sides heat 1 tbsp of olive oil over medium high heat, add the bacon and cook for a few minutes until the bacon starts to cook and crisp at the edges but it’s not totally cooked.
Remove from heat.
Add the onions, season with a little salt and good amount of freshly cracked black pepper and cook for about 5 minutes.
In a small bowl whisk together the eggs, cream and parmiggiano reggiano, season with a little salt and a good amount of black pepper.
Quickly chop bacon and add to the drained pasta.
Working very quickly, add in your sauce egg mixture and combine until every strand of spaghetti is covered.
Plate and serve immediately.
Note: The heat from the pasta cooks the egg.
