2 sm. white onions, chopped
4 tbsp. butter
1/2 c. dry white wine
5 slices of bacon, chopped
3 eggs, beaten
2 tbsp. chopped parsley
1/2 c. grated Parmesan cheese
Liberal amount of milled black pepper
1 lb. spaghetti

Saute onions in butter until soft. Stir in wine and add bacon; cook until wine evaporates. In a large bowl put beaten eggs, parsley, cheese and black pepper; beat. Cook spaghetti al dente; drain. Fork spaghetti from pot into bowl. Toss and garnish with hot onions and bacon. Serves 4 to 6.