You probably have all these ingredients in the house.
If you have bacon too, your good to go. Saute the bacon in a skillet until browned and remove to a paper towel to drain and cool.
Saute the onions in the reserved drippings. You can also use 1/2 small onion, chopped.
Add the garlic and saute another minute until fragrant. Do not let burn.
Whisk the eggs, milk, salt and pepper in a small bowl.
Add to the drained pasta in the pot.
Add the pasta mixture to the skillet along with the crumbled bacon and parmesan cheese. Toss and sprinkle with chopped parsley.
Sprinkle with additional parmesan if desired.
Serve with crusty warm French baguette and a big Caesar salad.
4 slices bacon
2 cloves garlic, minced
4 green onions, chopped
2 eggs, lightly beaten
4 T cream, milk or half&half
1/4 t salt & 1/4 t pepper
1/4 C parmesan cheese
2 T chopped fresh parsley
1/2 lb spaghetti
Begin cooking the spaghetti in salted water. Cook about 10 minutes. Reserve 1/4 C pasta water.
Fry the bacon until crisp. Remove onto paper towel to cool, then crumble. Reserve the drippings.
Add enough olive oil, if needed to the drippings in the skillet to make about 2T. Add the chopped onions and saute until tender. Add the garlic and saute another minute. Remove pan from heat.
Drain the pasta, but do not rinse and return to the pot. Beat the eggs with a fork and add the milk, salt and pepper. Add to the hot pasta in the pot and stir well. Add reserved pasta water if needed. Add all the spaghetti mixture to the skillet with the onions and garlic. Add the bacon and parmesan cheese and toss to coat well. Sprinkle the top with parsley and serve in warmed pasta bowl.