Cream the butter. In another bowl, beat 2 eggs and 2 yolks. Stir in Parmesan cheese. Fry bacon that is cut into small strips, but don't let it crisp. Pour off all but 1 Tbsp. of the bacon fat. Add 2 Tbsp. of olive oil and about 1 tsp. dried red pepper flakes, and keep this warm over low heat.
Cook the spaghetti. Add cream to pan with bacon mix; bring it to a simmer. Drain the spaghetti well and dump in heated bowl. Quickly toss with creamed butter, bacon-cream mix and egg-cheese mixture. Divide it up. Sprinkle more Parmesan cheese on top, and it's done!
Published on June 04, 2008