Spaghetti with Crispy Bacon and Cheese Sauce

Heat oil in a deep skillet or wide saucepan. Add bacon pieces. Cook until crisp. Drain on paper towels and reserve.

Discard all but 3 tbsp (45 mL) fat from pan. Return to heat. Add onions, garlic and chili flakes. Cook 2 to 3 min until tender. Stir in flour. Cook 2 to 3 min longer. Whisk in milk and cream. Bring to a boil. Reduce heat. Simmer 5 minutes. (Up to this point, recipe can be made ahead.)

Meanwhile, cook spaghetti until al dente in a large pot of boiling salted water. Beat eggs lightly in a large serving bowl (the eggs will cook from the heat of the spaghetti and sauce.) Drain spaghetti well. Toss with eggs, sauce, cheese and parsley. Sprinkle top with reserved bacon. Salt and pepper to taste.

Microwave Method: In a 3 qt/ 3 L glass casserole or baking dish cook bacon pieces, covered lightly with a paper towel, in oil on High (100 %) 5 to 7 min until crisp. Drain on paper towels and reserve. Discard all but 3 tbsp (45 mL) fat from pan. Add onions, garlic and chili flakes. Cook 2 to 3 min on High until tender. Whisk in flour and cook on High 40 seconds. Whisk in Milk and cream. Cook on High 6 to 8 min until thickened and smooth, stirring every 2 minutes. Cook spaghetti on stove. Continue with step 5 above.