1/4 - 1/2 lb. pancetta or bacon, fried and crumbled
1 lb. imported linguine or thin spaghetti
6 tbsp. butter
1 tbsp. white wine
2 egg yolks
1/3 c. heavy cream or half and half
3/4 c. grated Parmesan
Ground pepper

Cook spaghetti.

Combine butter and wine over medium heat. Add cooked spaghetti. Heat and toss gently for 2 minutes.

Mix egg yolk and cream and add to spaghetti. Add cheese, bacon and season with pepper. Toss gently and serve hot. Serves 6.