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Spaghetti Carbonara
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Spaghetti Carbonara

Serves 4


1 lb. med. spaghetti
1/4 lb. lean bacon
3 tbsp. heavy cream
3 egg yolks
1/2 c. Parmesan cheese
Diced parsley (optional)
Freshly ground pepper (optional)


Bring water for spaghetti to a boil while preparing bacon. Cut bacon
into short strips and fry until golden. Drain bacon and set aside.
Cook spaghetti until al dente and then thoroughly drain. Place
spaghetti in a large serving bowl. Add the cream and mix; add Parmesan
cheese and mix; add the egg yolks and mix; add the bacon and mix.
Garnish with a sprinkling of chopped parsley and season with a light
sprinkling of freshly ground pepper, if desired.


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