Categories: Sauces, Ethnic, Italian 
      Yield: 4 servings 
  
      4 tb Butter 
      8 sl Bacon; cut in 1/4" strips 
      2    Eggs 
      2    Egg yolks 
      1 ts Red pepper flakes 
      1 c  Parmesan cheese 
    1/2 c  Heavy cream 
      1 ts Salt 
           Black pepper 
      1 lb Spaghetti 
      8 qt -water 
  
  Cream soft butter.  Another bowl, beat eggs & yolks and whisk until 
  blended, add 1/2 c cheese. 
  Heat large casserole dish in 200 deg. oven.  Bring water & salt to 
  boil in large pot.   Meanwhile, fry bacon in skillet over med heat 
  until crisp. Pour off half of fat and stir in red pepper flakes and 
  cream.  Bring cream mixture to simmer and keep warm until spaghetti 
  is done. 
  Transfer cooked spaghetti to heated serving bowl and stir in creamed 
  butter. Coat well.  Stir in hot bacon & cream mixture and finally the 
  beaten eggs and cheese.  The heat of the pasta will cook the raw eggs. 
  Taste and season with salt and pepper.  Serve with remaining grated 
  cheese.