4 qt. water
1 tbsp. salt
1 tbsp. oil
1 lb. linguine or spaghetti
7 strips bacon
1/2 c. butter
1/2 c. grated Parmesan cheese
4 eggs, well beaten
1 tbsp. chopped parsley

In a 6-quart saucepan, bring water, salt, and oil to a rolling boil. Add pasta. Cook 8 to 10 minutes. Drain well; set aside.

In large skillet over moderately high heat, cook bacon. Place on paper to drain. Transfer to oven-proof serving platter and keep hot in warm oven. Discard bacon fat from skillet. Wipe skillet clean with paper towel. Add butter and cheese to skillet and place over moderate heat. Cook, stirring constantly.

Reduce heat to low. Add pasta. Toss to coat with butter. Add eggs all at once. Toss until eggs are done. Put on serving dish and put bacon on top. Serve.