4 egg yolks
1/2 c. heavy cream
1 c. fresh Parmesan, grated
1/2 lb. bacon, diced
1 tbsp. olive oil
1 bunch scallions, sliced
1 c. peas, cooked
1/2 c. chopped parsley
1/2 c. Prosciutto, chopped
4 Roma tomatoes, chopped
1 lb. spaghetti, cooked and drained
Additional Parmesan

In small bowl, beat egg yolks with cream. Stir in cheese. In skillet, fry bacon in olive oil. Drain all but 1 tablespoon fat. Stir in scallions, peas, parsley, Prosciutto, and tomatoes. Stir-fry for a few minutes. Cook and drain spaghetti. Toss with egg mixture and then the bacon mixture. Serve immediately. Serves 4-6.