Bacon-etti

1 pound spaghetti
1/2 pound bacon cut into 1 inch pieces
1/2 cup olive oil or bacon drippings
1/4 cup minced onion
6 to 8 beaten eggs
1/2 to 1 cup grated Parmesan cheese (I will actually use green sprinkle cheese for this dish.)
Garlic to taste (fresh or powder)
Salt and pepper

In large pot, heat enough water to cook 1 pound of spaghetti. While water is coming to a boil, fry bacon until very crisp. Remove onion from pan with a slotted spoon. Add onion to the drippings in the pan and brown. Once the onions are well caramelized, remove them from the bacon drippings with a slotted spoon and reserve them with the bacon which you have set aside. Add spaghetti to boiling water. Cook until spaghetti is cooked al dente. Drain spaghetti, and add olive oil or bacon drippings. (Bacon drippings will be more flavorful.) Stir well  to keep noodles from sticking.

Pour beaten eggs over spaghetti noodles while the noodles are still very hot and stir until egg is cooked from the residual heat of the noodles. Add grated Parmesan cheese, garlic, salt and pepper to taste, and last of all the bacon onion mixture. (saving the bacon and onion for last makes a prettier dish.)

Makes four generous main dish servings, or six generous side dish servings. Kids usually love this. If the kids don't like onions, make sure you brown them very well. Once they are caramelized, kids will usually eat them just fine. Of course, you can just leave them out.