1/4 lb. pancetta or lean bacon
3 tbsp. olive oil
5 tbsp. chopped parsley (fresh)
1/2 c. diced fontina cheese
4 beaten eggs
2 med. onions, finely chopped
Salt & hot pepper to taste
1/2 c. prosciutto, finely diced
1 lb. spaghetti
Grated Parmesan cheese

Cut the pancetta or bacon into 1" pieces. Cook in a small skillet until crisp. Drain on paper towels and set aside.

Saute onions in olive oil. When wilted, add all other ingredients except spaghetti, eggs and Parmesan cheese. Cover and simmer over low heat, stirring often, for 5 to 10 minutes.

Cook spaghetti in boiling, salted water until tender. Drain, place in serving bowl, add eggs and toss well. Add sauce and toss again. Serve immediately with freshly grated Parmesan cheese.