Ingredient	Amount
Bacon strips, chopped	1/2 pound
Fettuccine	1 package (16 ounces)
Small onion, finely chopped	1
Garlic cloves, minced	2
Half-and-half cream	1 cup
Large eggs, lightly beaten	4
Grated Romano cheese	1/2 cup
Salt	1/2 teaspoon
Pepper	1/4 teaspoon
Minced fresh parsley	1 tablespoon
Additional grated Romano cheese	Optional

Instructions

In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan.

Meanwhile, in a Dutch oven, cook fettuccine according to package directions. Drain; return to pan.

Add onion to drippings in skillet; cook and stir over medium heat 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Reduce heat to medium-low. Stir in cream. In a small bowl, whisk a small amount of warm cream into eggs; return all to pan, whisking constantly. Cook 8-10 minutes or until a thermometer reads 160°, stirring constantly.

Stir cheese, salt, pepper and bacon into sauce. Add to fettuccine and toss to combine. Sprinkle with parsley and, if desired, additional cheese. Serve immediately.

Source: Taste of Home