4 qts. water
1/2 tsp. salt
1/2 lb. bacon
1/2 med. onion
1/2 box (16 oz.) spaghetti
2 tbsp. butter
1/4 c. chicken broth
2 eggs
1/2 c. Parmesan

Bring water to boil with salt. Cut bacon into 1 inch pieces. Chop onion. (Set out other ingredients, quick timing is important). Cook 8 ounce spaghetti for 10 minutes. Meanwhile, brown bacon and remove from pan. Drain off all but 2 tablespoon of the fat. Add chopped onion and saute until soft. Return bacon to skillet. Drain cooked spaghetti. Add to onion and bacon. Add 2 tablespoon butter. Toss until melted. Add 1/4 cup chicken broth and mix well. Remove from heat. Add 2 raw eggs. Stir quickly to blend. (Heat from the spaghetti will be enough to cook them, leaving on burner would scramble). Sprinkle 1/2 cup Parmesan. Toss well until cheese is evenly distributed. Stir immediately. Serve 4.