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Carbonara
1/4 lb bacon
2 Tbsp olive oil
2 Tbsp butter
1-2 Tbsp crushed garlic
2 cups julienne ham
1 pkg (8 oz) spaghetti, cooked
1/3 cup grated Parmesan cheese
1/4 cup chopped parsley
1/2 tsp salt
1/4 tsp pepper
3 eggs, beaten
1/4 cup sliced ripe olives
2 pimentos, sliced
Brown bacon; drain, crumble and reserve bacon; pour off fat. Add
oil, butter, garlic and ham to pan. Saute lightly. Add spaghetti,
bacon, cheese, parsley, salt and pepper, stir well. Turn off heat.
Pour eggs over and quickly toss to coat mixture evenly. Add olives
and pimento and decorate with parsley.
Troher style: Use 1 can of olives, 1 small jar of pimentos, 1 slice
of ham from grocery and as much garlic as you can stand.
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Carbonara 23