PREPARATION: Make the Egg pasta dough; roll as thin as possible and
cut into 1/8- to 1/4-inch wide strips. Cut the bacon into thin strips
widthwise. Chop the onion. Grate the Parmesan cheese. NOTE:
Recipe can be made to this point several hours in advance. COOKING
AND SERVING: Cook the bacon in frying pan over medium heat until
golden brown, about 10 minutes. Remove bacon and drain on paper
towels. Reduce heat to low and cook onion in bacon fat until soft,
about 5 minutes. Remove pan from heat and set aside. Beat eggs
together in a small bowl. Cook pasta in a large pot of boiling,
salted water until tender, about 3 minutes for fresh pasta. Drain the
pasta and return to pot. Over low heat, toss pasta with the bacon,
onion, eggs, and Parmesan cheese until pasta is well coated; heat
until pasta is warmed through. Season to taste with salt and pepper.
Serve immediately.
