1 (1 lb.) pkg. spaghetti
3 eggs, beaten
1 c. grated Parmesan cheese, divided
1/2 c. whipping cream
8 slices bacon, cooked & crumbled
1/4 c. chopped fresh parsley
1/4 tsp. dried whole basil
1 clove garlic, crushed
1/4 c. butter

Cook spaghetti according to package directions, omitting salt; drain well and keep warm.

Combine eggs and 1/2 cup cheese, stirring well. Heat whipping cream in a heavy saucepan. Stir in bacon, parsley, basil and garlic.

Combine spaghetti, egg mixture, whipping cream mixture, and butter; toss gently until butter melts. Spoon spaghetti into a serving bowl and sprinkle with remaining 1/2 cup cheese. Yield: 6 to 8 servings.