2 tbsp. olive oil
3/4 lb. bacon, chopped
1/2 c. chopped onion
12 oz. spaghetti
3 eggs
1 1/4 c. whipping cream
1/4 c. freshly grated Parmesan cheese
Salt and freshly ground pepper
Additional freshly grated Parmesan cheese

Heat oil in heavy large skillet over medium heat. Add bacon and saute until just beginning to brown, about 4 minutes. Add onion and saute until onion is translucent, about 4 minutes. Drain oil from skillet.

Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite. Drain well. Whisk eggs with cream and 1/4 cup Parmesan in large bowl to blend. Add spaghetti and toss to coat. Transfer spaghetti to skillet with bacon and onion. Cook over low heat until mixture thickens and is heated through, stirring frequently; do not boil. Season with salt and pepper. Divide among plates. Serve, passing additional Parmesan separately.