Pasta Carbonara has been made this way for generations.
8 slices bacon, fried (reserve the bacon fat)
2 large fresh eggs
1/2 cup cream
1/2 cup Parmesan cheese, freshly grated
1/4 cup parsley, finely chopped
Crumble the bacon. Beat the eggs and cream together gently. Cook a pound of pasta (rigatoni or farfalle) until al dente. Toss the drained pasta immediately with the cream and egg mixture and the bacon fat. Add the bacon and cheese and give it a final toss. Sprinkle with parsley before serving.
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