Spaghetti Carbonara

(serves 2)

This is a nice quick dinner. You can easily double or triple this recipe to feed more.

1/2 lb whole wheat spaghetti
4 slices of lean thick cut bacon, cut into 1/2" pieces
1 large clove of garlic, chopped 
1 large egg, beaten (at room temperature)
1 tbsp milk or cream
salt to taste
freshly ground black pepper
pinch of nutmeg 
1/2 cup freshly grated romano cheese 

Bring a few quarts of salted water to boil. Add the spaghetti and cook until al dente; about 10 minutes or according to the package directions.

While the spaghetti is cooking, place the cut up bacon into a skillet and turn on the heat to medium. Add the garlic when the bacon begins to crisp. The garlic should flavour the bacon and not be allowed to burn. Stir a minute or two until the bacon is crispy. Remove the bacon and place on a paper towel to drain.

Combine the eggs, milk or cream, salt, pepper and nutmeg (in a mixing bowl large enough to hold the spaghetti) well. Set aside.

Drain the spaghetti, and add to the egg mixture immediately and toss, coating the pasta evenly. The spaghetti  should be hot enough to cook the eggs. Add the bacon and the cheese and toss until well combined.

Serve with salad