Brunch Spaghetti Carbonara
Serves 8
(This has been described as "Italian scrambled eggs & bacon". Easily multiplied or divided for breakfast, brunch, lunch or dinner.)

1 lb. thin bacon strips
2 large onions, chopped fine
1 c. dry white wine
6 large or 8 medium eggs
1/4 lb. butter, softened
1 c. heavy or sour cream, warmed slightly
2 c. grated Parmesan Cheese
1/2 c. chopped parsley
2 lbs. thin spaghetti or linguine
liberal grinding of black pepper

Cook bacon slices till crisp. Drain on paper towels. Leave 3 Tbsp. bacon fat in skillet.

Saute onions in bacon fat till golden & soft. Add wine & cook till wine evaporates.

Beat together eggs, butter, cream, Parmesan & parsley. Add onions.

Cook spaghetti in boiling salted water as directed on package. Transfer with a slotted spoon to a large warmed bowl.

Add egg & cheese mixture & toss. Sprinkle crumbled bacon over top. Grind black pepper over all & serve.