In a small baking bowl, beat the butter with a wooden spoon until soft and fluffy. In another small baking bowl, beat the eggs and egg yolks with a fork or whisk until well combined, then stir in 1/2 cup grated cheese. Heat a large, ovenproof Reindl or serving bowl in an oven heated to 95°C. At the same time, bring water and salt to a simmer in a large kettle or stockpot. Place the spaghetti in the boiling water and stir briefly with a wooden spoon to prevent them from sticking next to each other or to the bottom of the pot. Stirring occasionally, make the spaghetti over high heat for 7 to 12 minutes, or until tender. Meanwhile, render the bacon pieces in a 20 to 25 cm frying pan over moderate heat until crispy. Pour off about half of the fat and stir in the red bell pepper flakes, if desired, and then The whipping cream. Weaken the whipping cream and then keep warm until the spaghetti is cooked. Then drain the spaghetti thoroughly in a large colander, lifting it with two forks so that all the water together drains well. Pour the spaghetti into the preheated serving bowl and fold in the creamy butter, mixing the spaghetti with two forks until each strand of dough is coated with butter. On top pour the hot sch
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