1 lb. spaghetti
1 egg, beaten
1/4 c. butter
1 c. Parmesan cheese
1 c. whipping cream
1 tsp. salt (opt.)
1/4 tsp. pepper
2 tbsp. parsley, dried
1/2 lb. meaty bacon

Fry and drain bacon, crumble when cool. Cook and drain spaghetti and return to the pan. Add all other ingredients except parsley and bacon. Mix well. When ready to serve, stir in parsley. Serve with bacon crumbled on top.