Meanwhile, cook bacon in a large skillet over medium-high heat 5 to 6 minutes or until crisp; drain on paper towels, reserving drippings in skillet.
Sauté onion in hot drippings 4 to 5 minutes or until golden brown and tender. Add garlic; sauté 1 minute. Add collards; sauté 5 minutes. Remove from heat. Add bacon.
Whisk together eggs, egg yolk, next 3 ingredients, and 2 1/2 cups cheese in a large bowl. Drain pasta, reserving 1/2 cup pasta water, and immediately pour hot pasta into egg mixture; toss to coat. (The heat from the pasta will partially cook the eggs.) Add collard mixture; toss to combine. Stir in enough pasta water to reach desired consistency. Sprinkle with remaining 1/2 cup cheese.
This recipe took a lot longer to make than the title of the article "Quick Suppers and Sides" would indicate. My main issue with the recipe is the amount of cheese. Parmigiano-Reggiano is a strong cheese and a little goes a long way. The recipe calls for 3 cups, which seemed excessive, but I decided to just follow the recipe. Mistake! I should've cut the cheese in half. Normally my family feels like you can never really have too much cheese but in this case, no one wanted to finish their portions. The cheese/egg mixture was way, WAY overpowering. Cut in half it might've been okay. As an added bonus there are lots of steps in the recipe and your kitchen will be a wreck afterward.
I wasn't sure about this when I decided to try it, but my family LOVED it! I gave the recipe to everyone at work. I am making it for the second time today and have been looking forward to it since last time I made it. I do agree with cutting down on the cheese a bit, but overall it was delicious and I believe this will be a frequent meal at our house.