8 slices bacon, finely chopped

4 green onions, finely chopped

2 eggs

1/2 cup (125 ml) 35% cream

1 cup (250 ml) freshly grated Parmesan

3/4 pound (375g) spaghettini, cooked and warm

Salt and pepper

In a saucepan, cook the bacon and green onions until the bacon fat is nearly all melted. The bacon should be crispy.

In a bowl, blend the eggs, cream and Parmesan. Add to the bacon mixture with the pasta. Warm throughout. Adjust the seasoning.

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