2 tbsp olive oil
1 tbsp butter
2/3 cup lean, smoked bacon, sliced into thin strips
3 eggs, lightly beaten
1/4 cup freshly grated Parmesan
1/4 cup freshly grated romano
1 tbsp chopped fresh parsely
4 tbsp light cream
1 lb dried spaghetti
1 – Heat the oil and butter in a skillet over medium-high heat. Add the bacon and cook for 4-5 minutes, or until browned. Remove from the heat.
2 – Combine the eggs, cheeses, parsely, and cream in a bowl, mixing well. Season with pepper. Cook the pasta in plenty of boiling salted water until al dente. Drain and return to the skillet.
3 – Quickly add the egg mixture to the pasta, tossing rapidly so that the egg cooks in the heat. Transfer to a warm serving dish.
4 – Briefly reheat the bacon over a high heat. Add to the pasta, then toss again and serve at once.