Instructions

• Get a large pot of salted water boiling for spaghetti. Cook the pasta till tender but with a bit of bite, about 10 minutes. Drain and set aside so it don’t get soggy.
• Heat 1 tablespoon olive oil in a large skillet on medium heat. Toss in diced bacon and cook till crispy, 6 to 8 minutes. Pull the bacon out with a slotted spoon and drain off the fat with paper towels.
• Use the same skillet, add the rest of your olive oil. Toss in the chopped onion and cook till it's translucent, roughly 5 minutes. Stir in that minced garlic and cook for a minute more so it don’t burn.
• Pour in the dry white wine to deglaze the pan. Scrape up those browned bits stuck at the bottom—dang that’s where the flavor hides. Let it simmer till the liquid’s halved, about 2-3 minutes.
• Put the cooked spaghetti back in the skillet and toss it up good with your onion and wine mix. Then you gotta take it off the heat or those eggs will scramble on ya.
• Quickly stir in your beaten eggs and Parmesan cheese while mixing fast so the eggs thicken but don’t scramble. Then fold the bacon back in and season with salt and black pepper. Finish with fresh parsley sprinkled on top and serve immediately.