Spaghetti Carbonara

1 lb. med. spaghetti
1/4 lb. lean bacon
3 tbsp. heavy cream
3 egg yolks
1/2 c. Parmesan cheese
Diced parsley (optional)
Freshly ground pepper (optional)

 Bring water for spaghetti to a boil while preparing bacon.  Cut bacon into short strips and fry until golden.  Drain bacon and set aside.  Cook spaghetti until al dente and then thoroughly drain.  Place spaghetti in a large serving bowl.  Add the cream and mix; add Parmesan cheese and mix; add the egg yolks and mix; add the bacon and mix.  Garnish with a sprinkling of chopped parsley and season with a light sprinkling of freshly ground pepper, if desired.