|Thin spaghetti||1 Pound|
|Bacon slices||8 , cut into 1-inch strips|
|Olive oil/Vegetable oil||1⁄4 Cup (4 tbs)|
|Yellow onion||1 Medium, peeled and chopped|
|Butter/Margarine||4 Tablespoon, cut into small pieces (1/2 Stick)|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Black pepper||1⁄4 Teaspoon|
|Eggs||2 , lightly beaten (At Room Temperature)|
|Grated parmesan cheese||1 Cup (16 tbs)|
1. Cook the spaghetti according to package directions.
2. Meanwhile, cook the bacon in a 12-inch skillet over moderate heat for 5 minutes, or until crisp. Using a slotted spoon, remove the bacon to paper toweling to drain. Discard the drippings and wipe the skillet with paper toweling.
3. Heat the oil in the skillet over moderate heat. Add the onion, and cook, uncovered, for 5 minutes, or until soft. Add the butter, chicken broth, salt, and pepper, and heat through but do not boil—about 2 minutes. Remove from the heat.
4. Drain the spaghetti thoroughly in a colander, and toss with the sauce in the skillet. Add the eggs, and continue tossing for about 1 minute, or until the sauce thickens. Serve spaghetti then add cheese over it.