10 oz. spaghetti
1 tbsp. oil
5 slices bacon, finely diced
3 eggs, beaten with fork
Salt
Pepper
2 oz. Parmesan cheese
1 tbsp. fresh chopped parsley

Cook spaghetti in boiling salted water until just tender. Take pan from heat and add 2 cups iced water. Stir, pour into colander. Do not rinse. Set aside.

In large saucepan (or wok works well) fry bacon in oil until lightly crisped. Add drained spaghetti, toss until completely coated with bacon fat and oil.

Pour in beaten eggs, add salt and pepper, fold over and over to cook eggs completely. Sprinkle with cheese and parsley and serve immediately. Makes 4 servings.