Directions:

Bring about 6 quarts of generously salted water to a boil. Add the spaghetti and cook for 8 to 10 minutes or until al dente. When the pasta is done, reserve 1 cup of the water, then drain pasta.

While the pasta is cooking, heat a large skillet over medium heat. Add the bacon and saute for about 10 minutes, or until the meat is crispy and golden and has rendered its fat. Remove bacon from pan (reserving the fat in the pan) and let drain on a paper towel lined dish. Turn off the heat.

In a small bowl, whisk the egg yolks, cheeses and Kens Creamy Caesar Dressing until well combined. Return the bacon to the pan on medium heat and add 1/4 of the reserved pasta water to the pan. Toss the spaghetti in the pan over the heat for a few seconds until the bubbling subsides. Much of the water will evaporate.

Lower the heat and add the egg mixture, stirring quickly until the eggs thicken. The heat will cook the eggs but work quickly to prevent the eggs from scrambling. If the sauce seems too thick, thin it out with a little bit more of the reserved pasta water. Season with freshly cracked black pepper.

Divide the pasta into bowls. Add freshly grated parmesan and chopped parsley and serve immediately.