Ingredients:
8 slices bacon, chopped into 1/2 inch pieces
8 oz spaghetti
1 tsp salt
1 Tbsp vegetable oil
3 quarts water
1 small onion, chopped (I like sweet Vidalia but a red onion works well, too.)
4 cloves garlic, finely chopped
2 eggs
1/2 cup heavy cream
1/4 teaspoon pepper
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
1/2 cup freshly grated parmesan cheese
Directions:
In a large pan, combine the teaspoon of salt, the Tbsp of oil, and the 3 quarts of water. Heat to boiling, add the pasta, and cook until al dente.
While the pasta is cooking, cook the bacon over medium heat in a large non-stick skillet. When the bacon is crisp, remove it from the pan with a slotted spoon and put it on a plate covered with a paper towel. Add the onion to the bacon grease and sauté until soft and slightly brown. Add the minced garlic to the onion and cook for about one more minute. Remove from heat and set aside.
In a separate bowl, combine the eggs, cream, salt, pepper, and red pepper flakes. Mix well with a whisk.
When the spaghetti is done, drain it and return it to the pan. Immediately pour the egg mixture over the hot spaghetti and stir well until the spaghetti is well coated. (Don't worry about using raw eggs; they cook from the heat of the spaghetti).
Divide the spaghetti between four plates. Top each serving with 1/4 of the bacon, 1/4 of the garlic/onion mixture, and 1/4 of the parmesan cheese. Serve immediately.
