1 lb. Corn King bacon
1 lb. spaghetti or fettuccine
3 eggs
4 med. cloves garlic
1 tsp. ground pepper
1 tbsp. parsley flakes

WHITE PARMESAN CHEESE:

4 tbsp. butter
4 tbsp. all-purpose flour
1 c. Parmesan cheese
Dash of ground pepper
3 c. milk

Defrost 1 pound of bacon. Cut into 1 inch pieces and brown in frying pan until medium, but not crispy; draining grease every so often. Use cover to prevent splattering. Pour bacon into large bowl lined with paper towels to soak up excess grease. Then set aside.

In a 5 quart Teflon saucepan boil spaghetti for 15 minutes. Drain but do not rinse. Pour back into the saucepan. Add browned bacon pieces, 3 eggs, 4 medium cloves of garlic (crushed), 1 teaspoon ground pepper and 1 tablespoon parsley flakes. Mix all together with wooden spoon over low heat, stirring continuously while preparing sauce.

To make sauce: Melt 1/2 stick of butter in a 2 quart pan. Stir in flour and ground pepper. Add milk all at once. Cook and stir over medium heat until thickened and bubbling. Stir in Parmesan cheese into cooked sauce until melted. Pour over spaghetti and bacon mixture. Serve with garlic bread and tossed salad. Makes 4-6 servings.