3/4 lb. spaghetti
9 bacon slices
3 eggs
2 tbsp. light cream
6 tbsp. grated Parmesan or Pecorino cheese
Salt
Garlic pepper
2 tbsp. butter
2 tbsp. bacon fat

Fry bacon and cut into 1/2" pieces. Beat the eggs with the cream and add the cheese and season lightly with salt and garlic pepper.

Lower the spaghetti into a large pan of fast boiling salted water and cook until just tender, al dente, about 10 minutes.

While the spaghetti is cooking, melt the butter with the bacon fat in a large pan. Drain the spaghetti and toss with the butter and bacon fat. Immediately add the egg-cheese mixture and the fried bacon and toss lightly. Serve at once.

Serves 4 as a main course. 6 to 8 as an initial pasta course.