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adapted from The Farm by Ian Knauer

6 slices bacon

2 T olive oil

1 large onion, thinly sliced

3 garlic cloves or 3-6 garlic scapes, thinly sliced

salt and black pepper

12 oz. spaghetti

2 large eggs

1/4 cup finely grated Parmesan cheese

5-6 oz. arugula

In a large heavy skillet, cook bacon until just crisp. Pull slices out and set aside. Add onion, garlic 1/2 tsp. salt and 1/4 tsp. pepper to pan. Cook over medium heat until onion is golden, about 10 minutes, stirring often.

Cook pasta in large pot of salted boiling water until al dente, reserving 1 cup of the pasta-cooking water. Meanwhile, whisk eggs, Parmesan, and 1/4 tsp. each salt and pepper in large bowl. 

Toss the pasta with the egg mixture, onion mixture, arugula and 1/2 cup of the reserved pasta cooking water, stirring until the greens are wilted. Thin the sauce with additional pasta cooking water if desired. Crumble bacon over the top and serve immediately, with extra black pepper for grinding and Parmesan for grating on top.

Serves 4-6.

*Decadent but delicious. Our family loved this! Even the kids ate their arugula this way!