Spaghetti Carbonara I recipe

6 servings

1 pound spaghetti

1 pound bacon, chopped

4 eggs, well beaten

1 cup grated Parmesan cheese

1/4 cup olive oil

Bring a large pot of lightly salted water to a boil.

Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Meanwhile, place bacon in a large, deep skillet.

Cook over medium high heat until evenly brown.

Drain, reserving some of the drippings, crumble and set aside.

Scramble eggs in bacon drippings.

Place spaghetti in a large bowl.

Pour in olive oil, and mix well; use enough to just moisten spaghetti.

Stir in bacon, eggs, and Parmesan cheese.

Serve immediately.