You Will Need:
pound bacon, chopped
tablespoon chopped garlic
Freshly ground black pepper
pound fresh spaghetti or fettucini, cooked al dente
large eggs, beaten
cup freshly grated Parmigiano-Reggiano
tablespoon finely chopped fresh parsley leaves
To make sauce: Saute onions in olive oil. Add remaining ingredients and simmer for 2 hours.
In a large saute pan, over medium heat, cook the bacon until crispy, about 6 minutes. Remove the bacon and drain on paper towels. Pour off all of the oil except for 3 tablespoons. Add the garlic. Season with black pepper. Saute for 30 seconds. Add the crispy bacon and the pasta. Saute for 1 minute. Season the eggs with salt. Remove the pan from the heat and add the eggs, whisking quickly until the eggs thicken, but do not scramble. Add the cheese and re-season with salt and pepper. Mound into serving bowls and garnish with parsley.