Place the chopped bacon into a large diameter skillet and fry over medium heat, stirring occasionally.

Add the sliced red onion and fry until the onion is soft about 1 minute.

Add the broccoli and stir. Continue cooking for another 3-4 minutes. Season to taste with salt and pepper and transfer to a deep plate.

Pour the hot chicken stock into the same pan and add the spaghetti. Bring to a boil and cook until tender, stirring occasionally to prevent the spaghetti from sticking together.

When the spaghetti is ready, add the beaten eggs, grated parmesan, and black pepper to the plate with the broccoli. Stir quickly and add the mixture to the spaghetti in the skillet. Stir again to thicken the sauce.

Arrange the pasta on serving plates, sprinkle with black pepper and grated cheese, and serve immediately.