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Print this Recipe    Carbonara 06

Spaghetti Carbonara

1/3 pound diced Sizzlean
spaghetti
1/2 c grated fresh parmesan
2 eggs
2 T butter
1 T olive oil
1 clove crushed garlic
fresh ground pepper

Start your water boiling for the pasta. Melt the butter in the
olive oil and add the garlic and Sizzlean. Cook but don't brown
your garlic or bacon-stuff. Grate the parmesan. Beat together the
eggs, 1/4 cup parmesan and pepper. When the pasta is done, drain
and immediately toss in the egg mixture. (The heat of the pasta
cooks the eggs as it coats the pasta.) Drain about 1/2 of the liquid
from the bacon-stuff/garlic and add the rest to the pasta with the
rest of the parmesan, toss again. Serve with more fresh ground
pepper.

This is probably enough for 4 so measure your pasta accordingly.

The sizzlean tastes more like ham than bacon, so if you want you
can use ham.

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