Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 4 ounces | Salt pork or smoked bacon |
| ⅓ cup | Freshly grated Parmesan chee |
| 4 \N | Eggs |
| \N \N | Missy Bowra/Ft. Campbell, KY |
| \N \N | Olive oil |
| \N \N | Pepper |
| \N \N | Salt |
(1) Heat the oil in a saucepan, add the salt pork cut in small pieces, and cook until golden brown.
(2) Beat the eggs just enough to mix the yolks and whites well. (You may also use just the yolks alone.) (3) Add the grated cheese, a pinch of salt, and pepper, > and continue stirring. Add a few tablespoons cream, if you want to, to reach desired consistency.
After the pasta is boiled and drained, pour it into a large bowl.
(4) Add the salt pork and the beaten eggs and cheese and mix everything together very quickly. Serve immediately. This sauce is especially good with spaghetti or bucatini. Don't ask me what bucatini is - I'm just quoting from the book!