1 Lb Spaghetti
1 Tablespoon Olive Oil
6 oz (3/4 cup) lean bacon, chopped
2 fl. oz. (1/4 cup) single (light) cream (i.e. Half and Half)
2 Eggs, Beaten
2 oz. (1/2 Cup) grated Parmesan cheese
Salt
Pepper
Pinch of Cayenne Pepper
1 1/2 oz. (3 Tablespoons) Butter, Cut into small pieces
Cook spaghetti in boiling salted water until 'al dente' (still a little stiff).
Meanwhile, heat the oil in a frying pan and fry the bacon until crisp.
Mix the cream, eggs, and cheese and season to taste with salt, pepper and cayenne. Drain the spaghetti and toss the butter over a moderate heat until it has melted. Stir in the bacon, then the egg mixture and toss until the spaghetti is thoroughly coated. Serve immediately.
Serves 4-6
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