4 eggs, beaten

1/2 cup grated Parmesan cheese

1/2 cup cream

8-oz. spaghetti, cooked and drained

1/2 lb. bacon, cooked, drained, crumbled

Combine eggs, Parmesan and cream in small bowl. Add to drained spaghetti in original kettle. Cook on medium heat till eggs are done. Stir in bacon. Serve immediately with more Parmesan, if desired.

Garene Bibelheimer, Cathay, N.D.