1 lb. thin spaghetti
Yolks of 4 lg. eggs
3/4 c. heavy cream
1/3 c. Parmesan cheese
1/4 c. chopped fresh parsley
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
10 slices bacon, cooked and chopped
1 lg. clove garlic, minced
3 tbsp. butter

Cook spaghetti until al dente. Meanwhile mix egg yolks, heavy cream, cheese, salt and pepper until well blended.

Fry bacon and garlic until crisp. Drain pan and drain bacon.

Toss cooked spaghetti with butter in fry pan. Add egg/cream mixture and bacon/garlic. Toss to coat. Sprinkle with additional cheese and fresh pepper.