"No One" > wrote in message
...
> Back in the 60's I had a roommate from Italy that was here on a visa. He
> introduced me to Carbonara. He knew of three versions of spaghetti that
> his mother made, Bolognese, carbonara and Matharachana (sp?) is what it
> sounded like. Said they increases in hotness in the order given. This is
> how he made the carbonara. Never did make the hot one.
>
> Since Pancetta was not readily available in the states at that time, he
used
> 1/2 regular bacon cut into 1/2 inch pieces and 1/2 Canadian bacon, same
> cut. Fried it up until crisp and set aside. He said it made a close
> approximation.
>
> 2 servings of no. 3 prince spaghetti cooked.
>
> 2 Eggs beaten well, with lots and lots of black pepper and 1/2 Romano
and
> 1/2 parmesan cheese to form a think sauce. Set aside.
>
> When the pasta was done, it was quick drained and added to the bowl where
> the egg mixture was and tossed and tossed quickly to cook the egg. The
meat
> with the drippings were then added and tossed again. To make a more moist
> dish, some of the pasta water can be added.
>
> Dennis

AHA................

The real thing!

No cream.....

Dimitri