1 lb. bacon, diced
1/2 c. Bermuda onion, finely chopped
1 lb. vermicelli
2 eggs
Freshly grated Parmesan cheese
Salt and pepper to taste

Saute bacon until crisp. Pour off all but 3 tablespoons of drippings. Add onion and cook until tender. Set aside.

Cook vermicelli al dente in pot of boiling water to which a bit of olive oil has been added. Drain and rinse, put back in pot to keep warm. Lightly beat eggs and add to vermicelli. Sprinkle moderately with cheese, salt and pepper. Reheat and serve immediately. Serves 4-6.