First, cook the bacon until it’s crispy. Crumble the backup and set aside. You might want to save a few teaspoons of the bacon grease for later, as it adds great flavor to the dish. If you’re trying to be healthy you can cut back on the amount of bacon. Although, if you’re trying to be healthy, this really isn’t the dish to do that with.
Next, in a medium bowl beat the eggs and cream until it’s blended. Stir in 3/4 cup of the Parmesan cheese and set the entire mixture aside.
Now you need to cook your pasta. Cook the pasta in generously salted water. Once it’s cooked drain it, but save a cup of cooked pasta water for later.
Saute your garlic in the reserved bacon grease, also add your parsley and red pepper flakes. After about 2 minutes add the cooked pasta to the pan. Once the pasta is heated again toss with your weed butter. Make sure you thoroughly coat the pasta.
Once you have the weed butter incorporated into your pasta, add the bacon and egg and cheese mix and toss gently. Add the remaining cheese, parsley, and basil.