Step 1

In a large pot of boiling salted water, cook spaghetti pasta until al dente (about 6-10 minutes). Drain. (Can reserve a cup of pasta water just in case you want a thinner sauce.) Toss with 1 tablespoon of olive oil, and set aside.

Step 2

In a large skillet over medium heat, add chopped bacon and cook until crisp; remove and drain onto paper towels.

Step 3

To the same skillet over medium heat (That has not been drained or cleaned! You should have about 2 tablespoons of bacon fat remaining in the fan - if you don't add some olive oil.), add chopped onion.

Step 4

Once onion is translucent (about 3-5 minutes) add the minced garlic, and cook for one more minute.

Step 5

Add the spaghetti noodles back into the pan and toss to coat and heat through. Reduce the heat to low.

Step 6

In a medium bowl, mix together eggs and parmesan cheese. Add this to the noodles and cook, tossing constantly with tongs until eggs and parmesan develop into a light sauce over the noodles.

Step 7

Add in bacon, salt and pepper to taste, and top with remaining parmesan cheese. (And chopped parsley for garnish if you so desire.)

Step 8

Serve immediately.