2 lbs. sugar-cured bacon
Olive oil
1 lb. white onions, cut into 1 inch pieces
Butter
1 1/2 lb. mushrooms, sliced
1 c. half & half
2/3 c. parsley, chopped
8 eggs
1/2 c. grated Parmesan cheese
1/4 tsp. Italian red pepper, crushed
2 lbs. imported semolina pasta or spaghetti

Cook bacon, not too crisp. Drain on paper towels. In large skillet pour enough olive oil to cover bottom of pan. Cook onions until soft. Add more oil if necessary. Drain on paper towels. In same pan cook mushrooms until almost soft in a little butter. Add onions and bacon to pan. Mix well and reduce heat to low. In a bowl, beat eggs with half and half, Parmesan, parsley and crushed Italian red pepper. Place hot drained pasta into a very large bowl. Put bacon-mushroom mixture on top. Pour egg mixture over and toss thoroughly so all strands are coated. The egg mixture will cook on contact with hot ingredients creating a creamy sauce. Sprinkle with parsley. Serve with grated Parmesan and crushed peppers. Beware of peppers, they are very hot! Serves 6 to 10.