SPAGHETTI A LA CARBONARA
1lb. Spaghetti; 8 Bacon Strips; Olive Oil; 2 Eggs; 2T. Cream; Grated Parmesan Cheese
Cook spaghetti as directed. Five minutes before it is ready, chop the bacon strips into small pieces and fry gently in a little olive oil for 3 minutes. Beat eggs with cream. Drain the spaghetti thoroughly and transfer to a warm dish. Add the fried bacon (and any left-over oil or fat from pan), the egg mixture and 2-3 level tablespoons grated parmesan cheese. Toss with two forks until the eggs thicken from heat.
