|Parmesan cheese||1⁄3 Cup (5.33 tbs)|
|Heavy cream||1⁄4 Cup (4 tbs)|
|Chopped parsley||1⁄8 Cup (2 tbs) (1 Tablespoon Dry)|
|Diced bacon||1⁄2 Cup (8 tbs) (Preferably Italian Pancetta)|
|Onion||1 Medium, diced|
Cook in boiling water until al dente (firm to the bite).
Drain and set aside.
Meanwhile, prepare sauce.
Whisk together and set aside.
Melt in large saucepan.
Add and cook until bacon is lightly colored and onion is clear, approx. 5 minutes.
Add pasta and mix over low heat for a few seconds.
Add egg mixture and stir slowly until egg has thickened, not scrambled.