Spaghetti Carbonara

Cook bacon until crisp.

Drain; save 1 Tbsp. drippings. In blender, blend eggs, cream, parmesan, salt and pepper to taste. Cook pasta as directed, drain in colander. On very low heat (in the same pot) melt butter and drippings; add cream, eggs and cheese mixture, stirring constantly, until thickened to a thin pudding consistency (coats the back of a spoon).

Toss in pasta and bacon bits.

Serve immediately with additional parmesan cheese.

I like to use garlic salt or better yet, mince garlic and add while butter is melting for a more robust flavor.