A traditional fave we brighten with lemon; scintillate with red pepper, and schmooze irresistible with a creamy egg sauce. Heat of the pasta and starchy hot water cook the egg.
In a large skillet with Teflon™ nonstick coating, cook bacon just until it begins to crisp; remove all but a little grease in pan. Lightly brown onions with garlic. Remove pan from heat. Meanwhile, cook pasta reserving ½ cup of the starchy water; drain & coat spaghetti lightly with olive oil to keep from sticking together; add to pan; toss with bacon and onions. Whisk eggs with ¾ of the cheese; pour over spaghetti and toss lightly. Mix in pasta water slowly with spaghetti. Squeeze lemon overall; add pepper, parsley, remaining cheese and serve.