1 lb. bacon
1 lb. spaghetti
2 eggs, slightly beaten
Freshly ground pepper
3 tbsp. butter
3/4 c. Parmesan cheese

Fry bacon until crisp, drain, chop into bite-size pieces. Cook spaghetti in salted water until just tender, about 8 to 10 minutes. Meanwhile warm a serving bowl. Drain spaghetti well and toss in the bowl with bacon, cheese, butter and lots of pepper (as much as a teaspoonful). Add the eggs and stir vigorously to coat all the strands. Pop into microwave oven for a minute to cook the egg. Serve immediately. Eggs make the strands of pasta glisten; cheese adds sharpness; lots of coarse black pepper heightens the spiciness.