Spaghetti Carbonara - EASY

This is sort of a family recipe in that several of us in the Busath family use it - but I think we got it from Grandma Laugenour.

This can easily be "fatted" down by using lower fat ingredients. Parmesan cheese is pretty low cal as it is. Or cut down on eggs and or butter. It has bacon, but it is just bacon bits - also could be toned down with a different "leaner" type salty meat or just don't put as much in but crumble it up more.

When we first got the recipe I think we learned that Mrs. Laugenour "baked" the bacon on brown paper bags. She cut the bacon in to pieces before baking it. I often cut the bacon up as well before I fry it - it just seems easier to handle that way.

Spaghetti Carbonara
serves 5-6

1 lb spaghetti cooked
1 lb bacon cooked and crumbled
2 eggs - stirred up
1/2 cup butter melted
1/4 cup parmesan cheese
1/8 tsp garlic powder
1 tbsp parsley
salt and pepper to taste

Cook spaghetti. In the meantime, cook bacon -
About 5 minutes before spaghetti is done mix the other ingredients together minus eggs and bacon. Drain the spaghetti and place in serving bowl then pour the mixture over the hot spaghetti - add the eggs, they will cook in the hot spaghetti. Add the bacon bits. Salt and pepper to taste.