3/4 lb. thin spaghetti
1/4 lb. bacon
2 eggs
2 tbsp. light cream
2/3 c. freshly grated Parmesan cheese
Black pepper, freshly ground

Cut bacon into one inch lengths and fry until crisp, drain. Cook spaghetti in boiling salted water.
Meanwhile, combine eggs, cream, half the Parmesan cheese, and a generous amount of black pepper.
Drain spaghetti after 10 minutes. Quickly add cheese and egg mixture to spaghetti, stirring quickly. When thoroughly mixed, add bacon and serve.