6 slices lean bacon, minced
2 tbsp. butter
1 small onion, minced
2/3 c. dry white wine
3 eggs
1/4 tsp. salt
2 tbsp. minced parsley
2/3 c. grated Parmesan cheese
Freshly ground pepper
Spaghetti

Start cooking spaghetti so it is ready when you finish the sauce. Combine bacon and butter in sauce pan. (I use a small iron skillet.) Heat and add onion. Cook, stirring constantly until onion is soft. Add wine and cook over fairly high heat until the wine has evaporated. Remove from heat, but keep warm. In a hot serving dish, beat eggs together with salt, parsley. Parmesan cheese and freshly ground pepper. Drain spaghetti and put immediately into the serving dish with the egg mixture. Toss. Add bacon sauce to it. Toss so that spaghetti is well coated. Serve immediately.