From Judson’s Parent’s friends at Spangdahlem AFB
- 1 box spaghetti
- ½ lb. sliced bacon
- 1 small onion
- 2 eggs
- ¾ c. parmesan cheese
- Cook bacon until brown, but not crisp. Drain off all but 3 tablespoons of fat. Saute finely chopped onion. Mix with finely grated cheese and 2 eggs.
- Cook spaghetti & drain. Return to pot and add bacon & mixture over. Toss QUICKLY.
- Serve topped with parsley.