Gather together the following ingredients:
1.5 pounds bacon
3 chicken breasst (cubed)
1 large white onion
2 Tb garlic
1 pound angel hair pasta
parsley (fresh or dry)
1 cup white wine
1 cup chicken broth
ground black pepper
Slice up some raw bacon and fry it up in a pan. The size of your bacon bits is entirely up to you.
Once the bacon is done, scoop it out and place it on a paper towel on a separate plate. Leave the bacon fat behind. Again, on medium heat, put the diced onions in the bacon fat and cook them until they are translucent. Then, add the garlic. You don't want to add the garlic too soon because it will burn and become bitter. Continue to cook the onion/garlic mixture until the garlic becomes slightly golden.
Scoop out the onion & garlic with a slotted spoon onto a plate. Get rid of the bacon fat, but do not clean the pan!
Add white wine to the pan that you cooked the bacon & onion in to deglaze it. Using a whisk or spatula, scrape the bottom the pan to add the bacon and sweet onion flavor to the wine.
Allow it to simmer for a few more minutes, then add the bacon, onions, & chicken. Cook until the chicken is done, then turn it off and set it aside.
While all of this is going on, you should have a a pot of water with salt & a little olive oil set to boil in the background. Once it's boiling, add the pasta.In a large bowl, combine eggs, parmesan, salt, pepper, white pepper, & parsley.Scramble the egg mixture together.Drain the pasta and immediately add the steaming hot pasta into the egg mixture. Toss the pasta to thoroughly disperse the egg mixture. The hot noodles cook the egg, so this must be done quickly. Add half a stick of butter and toss the pasta until the butter has melted.Add the chicken/bacon/onion/wine/broth mixture to the noodles. Toss & serve!Enjoy!