Spaghetti Carbonara

1/2 inch olive oil (for frying pan)
2 cloves minced garlic
1 chopped onion
8 to 12 thick slices Italian bacon cut into small squares
4 eggs
1 lb. spaghetti
2 cups shredded Parmesan cheese

In frying pan, combine olive oil, garlic, onion and Italian bacon. Let simmer for about a half-hour, being careful not to let the oil get to a boiling point.

In a bowl, beat 4 eggs with lots for salt and fresh pepper.

Bring a pan of salted water to a boil. Cook spaghetti until al dente, drain and immediately add egg mixture to pasta. The eggs are actually cooked by the pasta. ( make sure the eggs are thoroughly cooked before proceeding) Stir the egg mixture until it is well mixed. Pour in the mixture from the frying pan and stir. Finish with the cheese and serve.