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SPAGHETTI CARBONARA
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1 lb thin spaghetti
2 tablespoons salt
1/4 lb bacon or lean salt pork, diced
4 cloves garlic, minced
1/4 teaspoon oregano
1/2 teaspoon basil
3/4 cup Pecorino Romano or Parmesan cheese
3 eggs, lightly beaten
1/4 cup dry white wine (optional)
1/2 teaspoon pepper
Cook spaghetti according to package directions in salted
water.
Meanwhile, saute bacon over low heat until crisp, adding
garlic during the last few minutes.
Add cheese and wine to beaten eggs.
Drain spaghetti and return to pot; toss with egg mixture
while spaghetti is still hot. Stir in bacon, bacon
drippings, and pepper. Mix well.
Serve.
