1 lb. spaghetti
3 eggs, beaten
1 c. grated Parmesan cheese, divided
1/2 c. whipping cream
8 slices bacon, cooked and crumbled
1/4 c. chopped fresh parsley
1 clove garlic, minced - crushed
1/4 c. butter

Cook spaghetti according to directions; drain and keep warm. Combine eggs and 1/2 cup cheese, stirring well. Heat whipping cream in a heavy pan until scalded. Stir in basil, parsley, and garlic. Combine spaghetti, egg mixture, whipping cream mixture and butter. Toss gently until butter is melted. Spoon spaghetti into serving dish and sprinkle remaining half cheese on top. Serves 6-8.