When you cross Alfredo with Carbonara

This note should really be about bacon and the industrial process of growing pork and slaughtering a bunch of intelligent animals for our eating pleasure, but instead I'm going to give you a recipe for a great spaghetti dish that you make at home and it turns out perfect every time. It's a sort of Carbonara-lite with no eggs.

You will need the following:
A big bowl of cooked spaghettis, al dente, cooled
three pinches of parsley
half a pound of crispy fried bacon, broken up
two ounces of cream (heavy whipping cream will do)
three tablespoons of extra-virgin olive oil
quarter cup of grated parmesan cheese (the stuff in the green tube will do)
half an onion, chopped fine
one clove of micro-chopped garlic

Directions:

Fry the onions and garlic in the olive oil until they are starting to turn golden--don't let it burn.
Break up the bacon and throw it in with the onions.
Now, all at once, dump the onions, garlic, oil and bacon on the spaghetti and mix thoroughly.
Finish by adding the cream, parsley and cheese.
Mix thoroughly, taste for salt (throw in a pinch if necessary--the bacon is salty, after all) and serve.
(I like a little black pepper on top when I serve it)
(Note: if it's a little thick, add just a bit of hot/warm milk to loosen it up)

Make it pretty by garnishing with a little fresh parsley and crushed red pepper to give it a little zing.