7 tbsp. unsalted butter
1 lb. bacon, cut crosswise into 1/3 inch wide strips
4 med. size garlic cloves, minced
2 c. heavy cream
6 egg yolks
2 c. grated Parmesan cheese
Freshly ground black pepper
1/3 c. parsley, chopped
3/4 lb. spaghetti, cooked al dente, drained

Melt butter in a large skillet over medium heat and saute the bacon until it's crisp. Drain off most of the fat but leave a little to saute the garlic. Add garlic and saute for exactly 1 minute. Remove from heat.

In a bowl, beat cream, yolks and 1 1/2 cups of the cheese. Add cooked pasta to skillet and add sauce mixture. Toss it all over low heat until the sauce is thickened and all of the pasta is coated. Transfer to warm plates, sprinkle with the rest of the cheese, black pepper (to taste) and parsley.