Kitchen's Garden

4 Tablespoon Butter
8 Slice Bacon; cut in 1/4" strips
2 Eggs
2 Egg yolks
1 Teaspoon Red pepper flakes
1 Cup Parmesan cheese
1/2 Cup Heavy cream
1 Teaspoon Salt
Black pepper
1 Pound Spaghetti
8 Quarts water

• Cream soft butter.
• In another bowl, beat eggs & yolks and whisk until blended, add 1/2 cup cheese.
• Heat large casserole dish in 200F 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.