Spaghetti
Carbonara
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INGREDIENTS:

6-8 oz. Spaghetti
3 Egg (Yolks)
4 slices (or more) Bacon
Grated Romano Cheese (about 1/4 Cup)
Black Pepper

DIRECTIONS:
Begin to boil water for Pasta.
NOTE:
Because you have to put all the ingredients when done
together
IMMEDIATELY, make sure that you thoroughly
cook the Bacon. You can always "reheat" the Bacon.

Take about 4 strips of Bacon. (I like the Maple flavored kind,
it really enhances this sauce.)
Cut the Bacon into 1" strips. (the secret to great fried Bacon
is to always fry on the lowest flame possible, turning over
just a few times. It fries up crispy and evenly. If you fry
Bacon on a high flame, you shock the meat and it will "burn"
in some places, NOT cooking evenly.
Begin to fry on low flame. Make sure bacon is CRISPY.

Do NOT drain on paper towels. You want the fat from the
fried Bacon, as it adds to the flavor and texture.
Now separate the Eggs, keep Yolks, discard Whites.
Add about 1/4 Cup Romano Cheese to Egg Yolks.
And several large pinches of Black Pepper.
Stir thoroughly.
With the next few steps you have to move quickly. As I
said before, make sure the Bacon is done, as you can
always reheat it.
Now, as soon as the Pasta is done, reheat the Bacon and
get ready to mix everything up.
Get a mixing bowl and put drained (NOT rinsed) and still hot
Pasta into it.
Add the hot Bacon and some of the drippings, stir quickly.
Add the Egg Yolk mixture and stir quickly.
Plate and eat immediately.
NOTE: This dish does NOT transport easily. It's one of the few
dishes that can ONLY be made WHEN ready to eat.