| 12-24 oz. bacon, cut into 1/2" pieces |
| 1 lb. pasta |
| 1 pasteurized egg |
| 1 oz. grated parmesan cheese |
| 1 pint whipping cream |
| butter or olive oil (or mixture) |
| 2 t. red wine vinegar |
| 1 clove garlic, minced |
| 1 t. crushed red pepper |
| 3/4 t. black pepper |
Bring a large pot of water to boil while cooking the bacon. Cook the bacon until most of the fat has cooked out and the bacon just starts to get crisp (don't let the bacon get crisp enough to crumble). Drain some fat, or add butter and/or olive oil, until there's ~2 T. fat in the pan. Add the garlic and black pepper. Continue cooking for 3 to 5 more minutes.
Add the pasta to the water and cook as directed. Meanwhile, add the cream and vinegar to the bacon, stir and cook over medium heat until the sauce thickens (it should be the right consistency at about the same time that the pasta is done). While the sauce is thickening (and the pasta cooking), thoroughly mix the eggs with the red pepper and grated cheese.
When the pasta is done, drain, and put in serving bowl. Add the egg and cheese mixture and toss. While tossing, add the bacon and cream sauce.
Serves 6 to 8.