Slice up 1 pound of bacon into rashers. Toss into a skillet and turn up the heat high to render and cook.
Set a pot of water to boil, and add 1 tablespoon of salt, and turn to high to pre-boil and be ready.
Once the bacon is done, with a slotted spoon remove it to a plate, and KEEP the bacon grease. Add chopped onion to it and cook a couple of minutes. Then remove to a plate with slotted spoon, and discard grease.
Put skillet back on burner and once it starts to smoke a little add the chicken stock, and deglaze the pan. Add bacon, onion and the garlic back to simmer. Start the noodles.
Crack the eggs into a large bowl. Add most of the Parmesan, all the parsley and a little pepper. Stir well.
When the noodles are cooked, drain the water with the intention of IMMEDIATELY putting the drained noodles in the egg. Stir, stir, stir, and then add in the bacon mixture and the butter. Garnish with remaining Parmesan and eat!