Notes: I doubled the sauce recipe and I saved a bit of the pasta water, just in case my sauce got thicker than I liked. Make sure you don’t do this on high heat, or you will make scrambled eggs. Crumble the crisp bacon over the top & serve with additional Parmesan. Add a loaf of Crusty French bread and a salad. So Good! The above is the original recipe, which I always follow except for adding the onions and the mushrooms. *If you’re concerned about tempering the eggs, save 2 to 3 tablespoons of the hot pasta water. Slowly whisk it one tablespoon at a time, into the egg, cream, parmesan mixture and whisk continuously. Add the hot pasta water very slowly, so that you don’t cook the eggs…. until encorporated fully, then add the drained pasta to the mixture.