1/2 lb. thin spaghetti
1/8 c. bacon drippings
3 eggs, lightly beaten
1/4 tsp. salt
Dash white pepper
1/4 c. 2 tbsp. light cream
1/4 lb. crisply cooked bacon
1/4 c. grated Parmesan cheese

Cook spaghetti by package instructions. The spaghetti must be very hot when the eggs are poured over it so they will cling and continue to cook. Heat drippings in a large, heavy skillet using moderate heat 1-2 minutes.

Mix salt, pepper, eggs and cream together; pour into drippings. Cook and stir 2-3 minutes or until eggs begin to thicken. They should be creamy but not set. Remove from heat. Quickly drain spaghetti and arrange on a heated platter; pour the eggs on top of the spaghetti and toss to mix. Sprinkle with bacon and Parmesan cheese and toss again.