Servings: 4

1⁄ 4 cup Butter 1⁄ 4 cup Butter
1⁄ 4 pound Bacon, cut into lardons 1⁄ 4 pound Bacon, cut into lardons
1⁄ 2 large Onion, chopped 1⁄ 2 large Onion, chopped
 
1 cup Whole Milk 1 cup Whole Milk
2 tablespoons White Wine Vinegar 2 tablespoons White Wine Vinegar
 
1 pound Spaghetti 1 pound Spaghetti
 
2 large Egg, beaten 2 large Egg, beaten
 
3⁄ 4 cup Grated Parmesan Cheese, or to taste. (Can also use grated romano) 3⁄ 4 cup Grated Parmesan Cheese, or to taste. (Can also use grated romano)
1½ tsp Ground Black Pepper, or to taste; freshly ground preferred 1½ tsp Ground Black Pepper, or to taste; freshly ground preferred
1 tablespoon Dried Oregano, or to taste 1 tablespoon Dried Oregano, or to taste

In a non-stick frying pan over medium heat, melt the butter. Add bacon and onions and saute until translucent. Be careful not to brown the onions.
Drain out some of the bacon drippings/butter from the pan leaving about ⅓ cup.
Heat milk in the microwave until warm.
Add warmed milk and vinegar to bacon and onions. Stirring well to combine. The vinegar will turn the milk to cheese. Simmer for about 15 minutes or until the sauce cooks smooth, stirring frequently.
Bring a large pot of water to a boil. Salt water liberally. Add spaghetti and cook until al dente according to package directions. A minute or two before the pasta is done remove and reserve about 1 cup of the starchy cooking water. Temper the eggs by gradually adding ½ cup of the hot starchy water to the beaten eggs, beating vigorously while adding. Drain pasta and return to the pot.
Immediately add tempered eggs and the bacon/onion sauce to the cooked spaghetti. Working quickly, stir to combine.
Using 2 large, sturdy spoons, toss pasta, cheese, black pepper and oregano together until cheese and seasonings are evenly distributed. If pasta feels too dry, add some of the remaining starchy cooking water from the pasta to loosen things up. Serve immediately.