Bacon/Garlic/Onion Pasta?

I've always enjoyed the simplicity and taste of Pasta Aglio e Olio. I've been wanting to try the following, but before I create a big pan of inedible gunk, I thought I would ask for a critique and some tips.

• Fry up some diced bacon. Remove from pan before it becomes crispy.
• Add thinly sliced garlic to fat. Spot with some butter, olive oil and/or add some pasta water as necessary. Saute and season with S&P. Easy on the salt given the bacon.
• Remove garlic.
• Add finely diced yellow onion, seasoning with some S&P and red pepper flakes. Again, spot with some butter or olive oil, and/or add some pasta water as necessary. Carmelize onion.
• De-glaze pan (lift the fond) with a kiss of white wine
• Add back bacon and garlic and finish cooked pasta (medium shells or rotini?) with some freshly minced Italian parsley, a squeeze of lemon and a very light dusting of extra fine lemon zest.
• Garnish with some freshly grated parm or pecorino and some newly sauteed sliced almonds.

What do you think? Thanks much.

NB: I have updated the recipe as I have received valuable inputs. Thank you all again!