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(Makes 4 Servings)
1 lb. spaghetti
8 strips bacon, cut crosswise
into 1/4-inch slices
3/4 tsp. dried red pepper
flakes (optional)
1/4 c. half and half
4 eggs, beaten
1 c. grated Parmesan cheese
2 Tbsp. butter
2 Tbsp. chopped parsley
cracked black pepper
extra Parmesan cheese

Cook spaghetti according to directions. Meanwhile, fry
bacon over medium heat until crisp. Drain all but 1 tablespoon
fat. Add red pepper, if used, and half and half. Keep warm in
skillet. Beat eggs with cheese in separate bowl. When pasta
is tender, but firm, drain well. Transfer to a warm serving
bowl and mix with the butter; toss with the bacon mixture,
followed by the egg mixture. Sprinkle with parsley, black
pepper to taste and Parmesan cheese.
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.PRTDRT1N 000880113
.PF 1 1 64N1N02 N
.PF 2 1 64N1N06 N
.PF 3 6 32N1N0L N
.PF 4 1 63Y1N07 Y
.PF 5 1 36N1N04 N
.PF 6 1 64N1N07 N
.PF 7 1 64N1N04 N
.PF 8 11 63Y1N0O Y
.PF 9 11 63Y1N0O Y
.PF 10 1 64N1N06 N
.PF 11 1 64N1N22 N

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