3/4 pound bacon, chopped
1/2 cup onion
1 to 2 cloves garlic, minced
12 oz spaghetti
3 eggs
1-1/4 cup half & half or heavy cream
1/4 cup Parmesan cheese, grated

Cook bacon over medium heat until just beginning to brown. Add onion and saute until translucent. Add garlic and cook 1 minute. Drain oil from skillet.
While bacon cooks, cook spaghetti in boiling water until al dente. Drain. Whisk eggs with cream and Parmesan to blend. Add mixture to bacon and onion in skillet Add cooked spaghetti and toss until thoroughly coated. Cook over low heat until mixture thickens and is heated through, stirring constantly. Do not boil. Season with salt and fresh pepper. Pass additional Parmesan separately.

1 unbaked 9" pastry shell
6 slices bacon
12 slices Swiss or Gruyere cheese, sliced like bacon
3 T butter
3 T olive oil
3 cups Bermuda onion or Walla Walla onion, thinly sliced
3 eggs
1 cup heavy cream
Salt and pepper to taste
Dash of nutmeg, thyme, and cloves- to taste
1/2 cup Swiss cheese, grated, divided
Triangle-shaped slices of Swiss or Gruyere cheese

Broil bacon until cooked; drain and cut each slice in half. Cover bottom of crust with bacon and sliced cheese. Melt butter with olive oil in large skillet. Stir in thinly sliced onions and cook over low heat, stirring constantly, until the onions are transparent but not all browned. Remove from heat and cool thoroughly.
Beat together eggs and cream. Season with salt, pepper, nutmeg, thyme, and cloves. Stir in onions and 1/4 cup of the grated Swiss cheese. Pour mixture gently over bacon and cheese in pastry shell. Sprinkle with remaining 1/4 cup grated Swiss. Arrange thinly sliced triangles of cheese in a wheel shaped pattern on the filling. Bake at 375 degrees for 25-30 minutes or until pie is puffed and brown. Serve warm.

Servings: 4-6

Note: If desired, 1/2 to 1 cup of the onions may be replaced by sliced fresh mushrooms.