Spaghetti Carbonara

This classic northern Italian dish is traditionally made with that wonderful Italian bacon called pancetta. In this quick-to-whip-up version, American bacon substitutes with flying colors. Don't be put off by the cream and butter. You deserve it once in a while. Steam some broccoli, pour a white wine, and dinner is served!

SPAGHETTI CARBONARA

½ lb. lean bacon
½ cup heavy cream
2 large eggs
½ cup freshly grated Parmesan-Reggiano cheese
A generous grinding of nutmeg
Salt and freshly ground black pepper
½ lb. thin spaghetti or linguine
2 Tbs. butter

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1. Fry bacon, break into pieces, and set aside. Transfer 2 Tbs. bacon fat to small sauté pan. Add cream and heat over low heat. Keep warm.

2. Beat eggs in a small bowl. Add salt, pepper, nutmeg, and cheese.

3. Bring a pot of salted water to a boil. Cook pasta until al dente. Rinse and drain pasta. Return pot to stove and melt butter. Add pasta to butter and stir to coat. Add egg mixture and stir to blend until eggs are thoroughly heated. Stir in cream mixture and bacon. Add more cream if needed. Serve at once, passing extra grated cheese at the table. Serves 2-4.