Creamy Bacon and Onion Spaghetti

The label on the bacon lardons says 08 May 2012. This will be alright won't it? Bacon is not a million miles away from being cured fully so a few days won't hurt. I started the double cream 3 days ago. This looks fine though, a bit of skin on top but nothing visibly harmful. I look at the cheese. I feel the cheese. It's sticky. Third time is not going to be the charm as I toss it away.
With what I have I brown the lardons until crunchy to extract it's fat and after removing them from the pan I add thinly sliced onion, crushed garlic and some chopped thyme to sweat down until soft. Once this is done I start cooking the spaghetti and add a glass of white wine to the onion pan and boil until almost dry. I return the lardons to the pan, turn off the heat and stir in the cream, by which point the spaghetti is done too, as I combine it all in one pan with a handful of grated Parmesan and crushed black pepper. Service is in a bowl with more grated Parmesan, chopped thyme and black pepper. This Creamy Bacon and Onion Spaghetti is lush. And hopefully won't kill me.

Creamy bacon and onion pasta