8 oz. spaghetti
1 c. half and half
2 eggs
1/2 lb. bacon
3/4 c. chopped fresh parsley
3/4 c. freshly grated Romano cheese
Fresh ground pepper

Chop the bacon into small pieces and fry until done, but not crispy. Drain. Cook spaghetti.

While spaghetti is cooking, mix half and half and eggs. Drain spaghetti. Add all the other ingredients and a liberal sprinkling of pepper.

Turkey bacon and Egg Beaters may be substituted to cut down on cholesterol.