SPAGHETTI ALLA CARBONARA

You will not believe how packed with flavor this pasta dish is. The name carbonara is derived from the Italian word for charcoal. It is believed that it was made as a hearty meal for coal miners and that it was possibly named after the black flecks from the bacon and black pepper. I've combined a couple of recipes to make the one we like best. This is not remotely low-fat but boy is it yummy.

SPAGHETTI ALLA CARBONARA

1 lb. uncooked spaghetti
1 clove of garlic, chopped
6 slices of bacon, cut into 1-inch pieces
3 eggs
3/4 c. freshly grated Parmesan cheese-not the powder in the green can!
1/4 t. pepper

Begin boiling salty water for spaghetti noodles. While pasta is cooking, saute garlic and bacon together in a skillet. Set aside. In a separate bowl, combine eggs, cheese, and pepper. When spaghetti is done, drain it and then add the egg mixture stirring constantly until eggs coat spaghetti. The heat from the pasta will cook the eggs. Add the bacon and garlic, including the drippings. Stir together, serve with a salad and enjoy!