4 tbsp. soft butter
1 lb. spaghetti
8 slices bacon or 1 c. ham, chopped
1 tsp. red pepper flakes
3/4 c. heavy cream
2 whole eggs
2 egg yolks
1 c. Parmesan cheese
Fresh ground pepper

In a small bowl, cream butter. Set aside. Put on water for spaghetti and add noodles when water is boiling. In the meantime, fry bacon until crisp; crumble. Pour off half of fat; stir in red pepper and cream. Simmer slowly to keep warm until spaghetti is done. Beat egg and yolks.

Add 1/2 cup of cheese. Drain cooked spaghetti well. Stir in creamed butter to coat each strand. Toss in cream mixture, mix thoroughly. Heat of the pasta will cook eggs. Serve with remaining cheese. May serve in heated bowl to keep warm. DO NOT double this recipe!