4 egg yolks
1/2 c. heavy cream
1 c. grated Parmesan
1/2 lb. diced bacon
2 tbsp. olive oil
1 bunch sliced scallions
1 c. frozen peas
1/2 c. chopped parsley
1/2 c. chopped prosciutto (ham)
1 ripe tomato, diced
1 lb. spaghetti

Beat eggs in cream; add cheese. Cool spaghetti ahead. Fry bacon in oil until crisp (drain a little, if necessary). Add scallions, peas, parsley, ham and tomato. Stir until hot. Drain spaghetti. Mix bacon mixture into spaghetti. Pour cheese over top of spaghetti and toss. Serves 4.