8 bacon slices, cut into 1 inch pieces
1/2 c. whip cream
1 tsp. dried red pepper flakes
3 eggs, beaten to blend
1 c. Parmesan cheese
1/2 lb. cooked linguine
Salt and pepper
1 tbsp. butter

Cook bacon until crisp. Remove. Pour off all but 1 tablespoon drippings. Add cream and pepper flakes. Heat until warm. Whisk eggs and 1/2 cup Parmesan cheese in bowl. Place pasta in serving bowl. Add butter and toss. Stir in egg mixture. Add cream mixture and toss thoroughly. Mix in bacon. Season with salt and pepper. Sprinkle with remaining 1/2 cup Parmesan cheese. Serve immediately.