2 T (1/4 stick) butter
1 onion, thinly sliced
1 T fresh thyme, chopped or 1 tsp dried
1 T fresh tarragon, chopped or 1 tsp dried
1 T fresh basil, chopped or 1 tsp dried
1 cup whipping cream
1/2 cup vodka
3/4 lb spaghetti or linguini, freshly cooked
3/4 cup Parmesan, grated

Melt butter in heavy skillet over medium heat. Add sliced onion and saute until tender and beginning to color, about 10 minutes. Add herbs and saute 1 minute. Add whipping cream and vodka and simmer until sauce thickens slightly, about 8 minutes. Add pasta and cheese and toss until sauce coats pasta. Season to taste with salt and pepper and serve.

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.