Spaghetti Alla Carbonara

This is a weird recipe. Not gonna lie. I mean, when do you NOT cook eggs? And since when does a "raw" egg taste so good? And when did bacon and spaghetti taste SO delectable together? Oh man, you just have to bypass all the weird things about this dish, make it, and THEN your eyes will be opened. It's like a yummy heart attack on a plate.

2 TBSP butter
1 TBSP olive oil
1/2 lb bacon (diced)
4 egg yolks
1/3 cup whipping cream
1/3 cup Parmesan cheese (I use the cheapy kind from a can)
Salt and pepper to taste
1 lb spaghetti

Start boiling water for the spaghetti. Melt butter with oil in a small frying pan. When butter foams, add bacon. Saute over medium heat until well-cooked, but not totally crunchy. Try to siphon a couple teaspoons of the grease out, but part bacon grease is what makes the dish SO yummy. Keep warm.

Beat egg yolks in a large serving dish. Beat in cream, Parmesan, salt and pepper. (THIS DISH SHOULD BE QUITE PEPPERY). Make sure your spaghetti is cooking. Immediately after the spaghetti is done, drain, and dump in the egg mixture dish. Toss quickly. (The hot spaghetti coats and semi-cooks the eggs, so don't worry about getting sick) Add sauteed bacon and toss until mixed. Serve immediately and be prepared to gain a couple pounds.

Just so you know, this dish does NOT keep well in the fridge.