12 oz. bacon
1 lb. spaghetti or linguine
5 eggs, well beaten
1/2 c. milk
1/4-1/2 tsp. garlic powder (1-2 cloves) to taste
1/4 tsp. basil
1 tsp. parsley
Ground black pepper
1/4-1/2 c. Parmesan cheese

Cook, drain and crumble bacon; set aside. Cook pasta (al dente) and drain. Meanwhile, mix eggs, milk, garlic, basil and parsley. Add 1 teaspoon olive or cooking oil to pot. Put egg mixture, bacon and pasta back into pot. Stir constantly until egg is set. Put in large serving bowl. Toss with Parmesan cheese. Serves 4-6.