3 eggs
1/2 cup freshly grated Parmesan cheese
10 slices bacon
1 cup whipping cream or 
3/4 half and half cream
2 cloves garlic, minced
1/4 tsp. dried crushed chilies or generous pinch of cayenne pepper
1 lb. or 450g. pkg. spaghetti
Freshly ground white or black pepper (optional)

Makes 4 to 6 Servings

Recipe from Chatelaine Cook Book
 

To cook the spaghetti, bring a large pot of salted water to a full rolling boil.  Meanwhile, prepare reaming ingredients.  Whisk the eggs together.  Stir in the grated cheese and set aside.

Cut the bacon, crosswise, into 1/2" strips.  Place it in a large saucepan (not a frying pan) over med. high heat and cook until crisp.  Pour off half the bacon fat.  Add the cream, garlic and chilies to the bacon and fat remaining in the pan.  Then, cover and reduce heat to low to keep the sauce warm and develop the flavors while the pasta is cooking.  If making a head, however, refrigerate this sauce and the egg mixture.

Add the spaghetti to the boiling water and boil, uncovered, stirring occasionally, until cooked al dente, about 8 to 10 min.  then, quickly drain but do not rinse.  Immediately add the spaghetti to the pan containing the hot bacon sauce and toss to coat the pasta.  Stir in the egg mixture.  Continue tossing over med. heat for 2 to 3 min. until most of the liquid is absorbed.  Add freshly ground pepper, if you wish.