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Spaghetti Carbonara Recipe

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This recipe for Spaghetti Carbonara is from ET's Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


1 (16 oz.) pkg thin spaghetti
8 slices of bacon
1 pound pork or Italian sausage
3 garlic cloves, minced
3 TB parsley, minced
1 can tomatoes or stewed tomatoes, drained & chopped
2 eggs, slightly beaten
3/4 cup parmesan cheese, grated
1/2 cup cream, milk or canned (evaporated) milk
fresh ground pepper, to taste
dash of ground nutmeg (optional)

Cook spaghetti according to directions

In large skillet, cook bacon until crisp. Crumble & set aside. Drain off excess fat.

In same skillet, add sausage, garlic & parsley. Cook until sausage is done. Drain off fat again.

Stir in bacon & tomatoes. Mix with spaghetti.

Mix eggs, cheese & milk together then toss lightly into spaghetti.

Heat until warm but not boiling & serve immediately

Number Of Servings:
Number Of Servings:
6 to 8




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