1 lb. thin spaghetti
8 slices bacon
1/4 c. olive oil
1 med. yellow onion, chopped
4 tbsp. butter
1/2 c. chicken broth
1/2 tsp. salt
1/4 tsp. pepper
2 eggs, lightly beaten
1/4 c. chopped parsley
1 c. Parmesan cheese

1. Cook spaghetti.

2. Meanwhile, cook bacon very crisp. Discard drippings; wipe skillet clean.

3. Heat oil over moderate heat. Add onion and cook uncovered until soft. Add butter, chicken broth, salt and pepper. Heat through but don't boil, about 2 minutes. Remove from heat.

4. Drain pasta, toss with sauce. Add eggs and continue tossing about 1 minute. Add parsley then cheese. Toss again. Crumble bacon over pasta and stir in. Serves 4.