Spaghetti
Carbonara
          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.

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.
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