1 lb bacon
1 large onion, chopped
1 c half-and-half
100 grams fresh parmesan cheese, grated
½ stick butter
2 lbs spaghetti
Brown bacon very well. Take off and discard about 2/3 of the grease. Add chopped onions to remaining grease and brown. Stir in half-and-half; simmer 5 to 7 minutes. Set aside. Beat eggs and parmesan cheese together; set aside. Melt butter; set aside.
Cook spaghetti until al dente. Turn off burner, then quickly drain the pasta and immediately return it to the hot pan on same burner. Add melted butter and stir well. Immediately add egg/cheese mixture; stir quickly until eggs are cooked. Add hot bacon mixture. Toss together and serve immediately with additional parmesan cheese for sprinkling on top.
Make a very deliberate effort to not think about the nutritional content of this meal. Sometimes denial is a good thing…