Ingredients

• 1/4 lb lean bacon
• 2 mediium onions, finely chopped
• 3 tbsps olive oil
• salt and pepper to taste
• 5 tbsps chopped italian parsley
• 1/2 cup chopped prosciutto
• 1/2 lb diced Fontina or Fontinella cheese
• 1 lb pasta of choice
• 4 beaten eggs
• grated parmesan cheese

Directions

• Cut bacon into 1 inch pieces. Cook in a small skillet until crisp.
• Drain on paper towels and set aside.
• Saute onions in olive oil.
• When wilted, add all other ingredients except pasta, egg and parmesan cheese. (If Fontinella is used, add to the sauce the last few minutes.)
• Cover and simmer over low heat, stirring often, for 5-10 minutes.
• Cook pasta until al dente.
• Drain, place in serving bowl, add eggs and toss well. Add sauce and toss again.
• Serve immediately with parmesan cheese.