1 pound spaghetti
1 lb bacon, chopped
1/2 cup onion, chopped
2 cloves garlic, minced
2 eggs, room temperature, beaten
2 tablespoons heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper, to taste
In a large pot of salted, boiling water, add pasta and cook until al dente (or slightly under desired doneness).
While the pasta is boiling, cook bacon in a separate skillet. (Need a new skillet? Check out this #1 best selling skillet!)
Remove bacon to paper towels to drain, reserving 3 tablespoons of bacon fat.
Return skillet to heat, cook onions until translucent, then add garlic, cooking only until aromatic, about 1 minute or less.
Add to bacon mixture, set aside.
Combine eggs, heavy cream, beat until mixed.
Drain and rinse pasta in warm water, return pasta to pot.
Turn heat to medium-low.
Drizzle in heavy cream and egg mixture and toss until coated, making sure that pasta is thoroughly warmed.
Add reserved bacon fat, bacon, and onions.
Fold in Parmesan cheese.
Toss until incorporated and pasta is warm.