8 slices bacon
1 c. med. cream
2 eggs
2 egg yolks
1/2 c. grated Parmesan cheese
Salt to taste
1 1/2 lbs. spaghetti
6 tbsp. melted butter

Cut bacon crosswise into 1/4" strips. Cook until crisp. Crumble into a bowl and set aside. Drain off all but one tablespoon of fat remaining in skillet and blend it with cream. Heat it gently without boiling and then cool it. In a mixing bowl, beat together the cream, eggs, egg yolks, cheese and salt to taste. Cook and drain spaghetti. Blend the sauce, melted butter and bacon into the hot spaghetti. Really neat. Serves 6.