1 lb. spaghetti
3 egg yolks
½ cup grated parmesan cheese
½ cup heavy cream
6-8 rashers of bacon
2 tablespoons of bacon drippings
1 tablespoon chopped parsley
In a bowl mix the egg yolks, parmesan cheese, and heavy cream then, set aside.
Chop the parsley and set aside.
Next, chop the bacon into roughly 1inch pieces and fry-up until crispy and drain on a paper towel. Reserve 2 tablespoons of the bacon drippings.
Boil the spaghetti according to package directions or for 10-12 minutes.
Drain the spaghetti and place back into the pot. Add the bacon drippings, the bacon and the egg and cream mixture. Stir briskly until all the spaghetti is coated well.