Bacon Carbonara

In a small bow, cream the soft butter by beating it against the side of the bowl with a wooden spoon until it is soft and fluffy. In another small bowl, beat the eggs and egg yolks with a whisk until they are well blended, then stir in 1/2 cup grated cheese. Set both bowls aside.

Heat a large ovenproof serving bowl or casserole in a 200 degree oven. At the same time bring 6-8 quarts water and salt to a boil in a large pot. Drop the spaghetti into the boiling water and stir iwith a wooden spoon to be sure the strands don't stick to one another. Cook stirring occasionally, about 7-12 minutes. Meanwhile, fry bacon in a large skillet over moderate heat until crisp.

Pour off about half the bacon fat and stir in red pepper and cream to bacon. Bring the cream to a simmer and keep it warm until the spaghetti is done.When the spaghetti is cooked, drain it thoroughly in a large colander.

Transfer the spaghetti to the heated serving bowl and stir in the creamed butter, tossing and turning the spaghetti with tongs to coat every strand. The stir in the hot bacon and cream mixture and finally the beaten eggs and cheese, mixing everything together thoroughly. The heat of the pasta and other ingredients should cook the raw egg on contact. Taste and season with garlic salt and a few grindings of pepper.

Serve the carbonara at once with remaining 1/2 cup grated cheese at the table.