Butter (a good sized Dob)
Onion (Medium sized - chopped)
Bacon (2-4 Rashers, sliced into bite sized pieces)
Eggs (2-4 Large)
Extra Dob of Butter (a good rounded teaspoon)
Put the water on to boil the Spaghetti.
Chop onion into small pieces.
Take the rind and extra fat off the bacon and slice into bite-sized pieces.
Heat Butter in a frying pan until it is melted and just starting to bubble.
Add chopped Onion into frying pan and fry until it becomes golden and a little transparent.
Add Bacon and a dash of Cracked Pepper to frying pan and fry until cooked.
Cook Spaghetti while Onion & Bacon are frying.
Beat eggs and extra dob of butter in a bowl and set aside for now.
Remove the frying pan from the heat if Onion & Bacon are done before the Spaghetti is cooked.
Drain the Spaghetti and rinse under cold water in a colander - making sure it is well drained before adding to frying pan.
Reheat Onion & Bacon if the frying pan has been taken off the heat.
Once the Onion & Bacon are sizzling again - add well drained Spaghetti and stir everything in together well.
Turn the heat down to low.
Lightly re-beat egg and butter mixture and add to the frying pan - stirring the egg mixture through the spaghetti with a fork.
Once the egg mixture is well amongst the Spaghetti use an egg-lifter to turn the mixture over, scrapping the bottom of the frying pan to make sure the egg isn't setting only on the bottom.
Voila! Spaghetti Boscaiola!!