4 tbsp. soft butter
3 whole eggs
1 c. grated Parmesan cheese
10 slices bacon, cut crosswise into 1/4 inch strips and fried
1/2 grease from fried bacon
1/2 c. heavy cream
1 tsp. dried red pepper flakes, optional
Black pepper to taste
1 lb. hot cooked spaghetti

While spaghetti and bacon cook, cream the butter until fluffy in one bowl and beat the eggs in another; add 1/2 of the Parmesan cheese to the eggs. When the bacon is cooked, pour off 1/2 of the grease and stir in the red pepper flakes and heavy cream. Allow mixture to simmer until spaghetti is done cooking. Drain spaghetti but do not rinse. Toss hot spaghetti in heated serving dish with whipped butter. Stir in hot bacon and cream mixture, then beaten eggs and cheese (the heat from the pasta and cream sauce will cook the raw eggs on contact). Mix thoroughly. Serve at once with Parmesan cheese.