Vermicelli Carbonara

2 eggs
½ cup heavy cream
1 cup Parmesan cheese
½ cup milk
6 oz. bacon, cut
8 oz. vermicelli
½ cup sliced green onion
¼ cup oleo, softened
2 egg yolks

In bowl beat whole eggs and ½ cup cheese. In pan cook bacon until crisp. Drain all but 1 T fat. Add onion. Cook 30 seconds. Remove from heat. In bowl beat egg yolks, cream and milk. Stir in bacon. Add to pan. Stirring constantly, cook over low heat until edges bubble. Toss vermicelli with oleo. Add egg mixture and bacon, toss. Serve with cheese.