Parmesan grated on a fine grater, bacon slices cut into pieces 1.5 cm wide, parsley - randomly.
Red onion - thin quarters of rings.
Boiled Noodles in salted water, drained, pouring the liquid into a glass (it will come in handy later). Mixed with a spoonful of butter.
In a dry pan, fry the bacon over medium heat, the fat should melt, and the pieces should crunch. I put the bacon on a paper napkin.
And in the melted fat, fry the onion, adding half a teaspoon of salt and a little ground pepper, cook for about 5 minutes, until the onion is soft.
Pour the cream into the pan with the onion and cook for another couple of minutes, stirring, until the mixture is slightly thickened.
I added noodles, Parmesan, half the bacon, and adjusted for salt and pepper.
Then I poured about 3/4 Cup of the liquid in which the pasta was cooked, it will give additional tenderness. You will have to decide on the amount yourself, the pasta should not float alone in the pan, but also not look like a whole viscous mass.
The dish can be served immediately, sprinkled with the second half of the bacon, Parmesan and parsley.
And you can, like me, put it in a baking container, parsley, of course, do not sprinkle at this stage, and put it in a preheated 210 degree oven for a few minutes to melt the cheese.
Then it will look like this. And sprinkle with parsley in each plate to taste.