Carbonara sauce

Ingredients:

4 tablespoon butter
8 slice bacon, cut in 1/4″ strips
2 eggs
2 egg yolks
1 teaspoon red pepper flakes
1 cup parmesan cheese
1/2 cup heavy cream
1 teaspoon salt
Black pepper
1 pound spaghetti
8 quarts water

Preparation:

Cream soft butter. In another bowl, beat eggs and yolks and whisk until blended. Add 1/2 cup cheese.
Heat large casserole dish in 200F oven. Bring water and salt to boil in large pot. Meanwhile, fry bacon in skillet over med heat until crisp.
Pour off half of fat and stir in red pepper flakes and cream.
Bring cream mixture to simmer and keep warm until spaghetti is done.
Transfer cooked spaghetti to heated serving bowl and stir in creamed butter. Coat well.
Stir in hot bacon and cream mixture and finally the beaten eggs and cheese.
The heat of the pasta will cook the raw eggs.
Taste and season with salt and pepper.
Serve with remaining grated cheese.