1 lb. spaghetti
8 strips bacon, cut crosswise into 1/4 inch slices
3/4 tsp. dried red pepper flakes (optional)
1/4 c. half and half
4 eggs, beaten
1 c. grated Parmesan cheese
2 tbsp. soft butter
2 tbsp. chopped parsley
Cracked black pepper
Extra Parmesan cheese

Cook spaghetti according to directions. Meanwhile, fry bacon over moderate heat until crisp, drain all but 1 tablespoon fat and the red pepper if used and the half and half. Keep warm in skillet.

Beat eggs with the cheese in a separate bowl. When pasta is tender but firm, drain well. Transfer to a warm serving bowl and mix with the butter. Toss with the bacon mixture followed by the egg mixture. Sprinkle with parsley, black pepper to taste and Parmesan cheese.