4 thick slices of bacon
1 2/3 cup Parmesan cheese, grated
3 egg yolks
1 pint of whipping cream
1 cube of bouillon or tsp of Better than Bouillon
1 lb of spaghetti
Salt and pepper to taste
Fresh basil for garnish
Dice Bacon and in large frying pan on medium heat saute the bacon, add bouillon and saute until lightly crisp.
In a large pot bring water to boil and follow cooking instructions on package of spaghetti – around 9 minutes or until al dente. Strain, return to pot and add a couple drops of bacon grease so the pasta doesn’t stick and set aside.
Separate 3 eggs and set the whites aside. Vigorously beat 3 yolks and 1 quart of whipping cream, salt and pepper until you get a creamy mixture. Fold in 1 cup of cheese. Add mixture to bacon and stir slow and continuously over low heat until sauce starts to thicken, making sure the eggs don’t solidify in the pan. The sauce should remain creamy.
Remove pan from heat and add pasta, tossing in sauce until pasta is well coated. Top with chopped fresh Basil and remaining cheese and lot’s of pepper.