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  • Spaghetti Carbonara
    Recipe contributed by Hector Camarano
    • 1 pound of spaghetti
    • 6 ounces whole milk or cream
    • 6 ounces unsalted butter
    • 2 eggs
    • 4 - 6 ounces finely grated Romano cheese
    • 6 to 8 ounces bacon, fried, drained and crumbled
    Combine and heat cream (milk) with butter just until incorporated and set aside. Beat eggs until frothy and set aside. Cook spaghetti to taste. Use bowl large enough to hold all ingredients and put beaten eggs at bottom of bowl. Add drained pasta to bowl and toss lightly. The hot pasta will cook the eggs so toss quickly. Add the cream mixture and cheese, toss again. Top with crumbled bacon. Makes 3-4 servings.

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