Parmesan grated on a fine grater, slices of bacon cut into pieces 1.5 cm wide, parsley-at random.
Red onion-thin quarters of rings.
Boiled the pasta 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 be melted, and the pieces 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.
In the pan with the onions, pour the cream, cook for a couple of minutes while stirring, until the mixture is slightly thickened.
Added Noodles Parmesan, half of bacon, further 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 macaroni should not float alone in the pan, but also do 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, as I have, put in a baking container, parsley, of course, do not sprinkle at this stage, and put in a heated to 210 degrees oven for a few minutes to melt the cheese.
Then it will look like this. And sprinkle parsley already in each plate to taste.