1 lb angel hair pasta
a couple strips of turkey bacon, or the real thing
1 cup freshly grated parmesan, plus more for garnish
8 cloves garlic, thinly sliced
1 small onion
1 cup chicken stock
1 cup white wine or dry vermouth
handful of parsley, I didn't have any fresh so I sprinkled some dried parsley
1 Slice up your turkey bacon and cook in a medium skillet until browned and crispy. While the bacon is cooking, heat a big pot of salted water for your pasta. When it comes to a boil, add your pasta and cook until al-dente. I used angel hair, which is very thin, so it cooks fast so be sure to watch it if using angel hair.
2 Remove and drain turkey bacon on a paper towel. Meanwhile, throw in diced onion into the same pan and cook until softened over medium high heat.
3 Thinly slice the garlic and throw in with the onions. Cook together for a few minutes and remove with a slotted spoon and drain on a paper towel.
4 Now, drain off any grease from the pan and return it to high heat until starts to smoke a little. Pour in white wine and whisk to get all the juicy bits stuck on the pan, thereby deglazing the pan. Add 1 cup chicken stock. Return the turkey bacon and onions and garlic back to the pan and bring to a simmer.
5 In a large bowl big enough for all of the pasta, crack 4 eggs and add the freshly grated parmesan cheese and parsley. Stir all together.
6 Drain the pasta. Be sure the pasta is very hot. Pour pasta into the egg mixture and then pour the turkey-bacon onion mixture. Mix all together and toss well. Tongs work well here. Garnish with more parmesan and parsley and get ready to taste heaven.