2 lbs. pasta (thin spaghetti is most common)

Water

3 large eggs

5 oz. shaved Parmesan cheese

12-16 oz. bacon, chopped into 1 inch pieces 

In a stock pot cook pasta according to box instructions until al dente.

In a skillet fry the bacon pieces until brown.

In a large bowl or container break the three eggs and whisk together. Add the  shaved Parmesan cheese. When the pasta is done, drain and immediately put into the egg and cheese mixture stirring rapidly. Add bacon and about half the bacon drippings into the pasta mixture, blending well. 

 

Serve. 

We have garlic bread on the side and have Parmesan cheese available for a topping if desired.