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Spaghetti Carbonara Madalena

4 thick or 6 thin slices bacon (about 1/4 pound)
2 fresh Italian sausages, regular or hot (1/2 to 2/3 pound)
2 garlic cloves, pressed or minced
2 quarts water
1 tablespoon salt
1 tablespoon oil
1/2 pound uncooked spaghetti
1 egg
1/2 cup grated Romano or Parmesan cheese
1/4 to 1/2 cup whipping cream or half-and-half
Freshly ground black pepper to taste
Freshly ground nutmeg to taste
1 tablespoon finely minced parsley

Slice bacon strips into 1/2-inch pieces. Saute in large saucepan until crisp. Set aside on a plate. Squeeze Italian sausage from casing into hot bacon fat, and break into small chunks. Saute about 10 minutes over medium-low heat until cooked through. Add garlic and saute briefly. Return bacon to pan.

While preparing bacon and sausage, cook spaghetti with salt and oil according to package directions. Drain. Put cooked spaghetti in saucepan with hot bacon and sausage, or put in warm chafing dish or electric skillet to finish at table. Toss.

Push spaghetti to sides of pan and break egg in center. Quickly scramble egg and stir it into spaghetti. Toss in grated cheese. Pour in 1/4 cup whipping cream or half-and-half. Mix. As cream is absorbed, add up to 1/4 cup more. Add black pepper and nutmeg. Garnish with minced parsley. Makes 2 servings.

Sunday, February 27, 2000

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