4 to 6 bacon slices, diced
3 tbsp. chopped onion
1 clove garlic, minced
1 cup heavy cream
8 oz. thin spaghetti or fettuccine
1/4 cup grated Parmesan cheese
1/8 tsp. ground pepper
2 tbsp. chopped parsley

Optional Additions:

Sautéed boneless chicken, cut up
mushrooms

In large skillet over medium heat, cook bacon about 3 minutes or until limp. Add onion; cook 3-5 minutes longer or until bacon is browned, stirring occasionally. Add garlic, cook 30 seconds. Drain all but 1 tablespoon bacon fat from skillet. Stir in cream; bring just to boiling point. Reduce heat to low and simmer 3 minutes. Keep warm.

Add cooked spaghetti, Parmesan cheese, pepper and parsley to cream mixture. Toss to coat spaghetti well.

Serves 4 to 6.