2 tablespoons olive oil
3/4 lb. bacon, chopped
1/2 cup chopped onion
12 oz. spaghetti
1 1/4 cups whipping cream
1/4 cup grated Parmesan cheese
Salt and fresh ground pepper
Additional freshly grated Parmesan cheese
Heat oil in large skillet over medium heat. Add bacon. Saute until just beginning to brown, about 4 minutes. Add onion. Saute until onion is translucent, about 4 minutes. Drain oil from skillet.
Cook spaghetti in large pot of boiling salted water until just tender but still firm to the bite. Drain well.
Whisk eggs with cream and 1/4 cup Parmesan cheese in large bowl to blend. Add spaghetti and toss to coat.
Transfer spaghetti to skillet with bacon and onion. Cook over low heat until mixture thickens land is heated through. Stir frequently. Do not boil. Season with salt and pepper.
Divide among plates. Serve, passing additional Parmesan.