So easy and so good! Spaghetti Cabonara. Delicious pasta with bacon sprinkles combined with an egg and cream mixture.

- 1 pound spaghetti

- 3 tablespoons unsalted butter

- 3 thinly sliced shallots

- 1 clove finely chopped garlic

- 1/2 pound good quality bacon of choice (cut into 2-inch slices if thin or 1-inch cubes if thick)

- 1 egg

- 1 egg yolk

- 2 tablespoon kosher salt

- freshly cracked pepper to taste, but err on the side of more!

- 1/8 tablespoon nutmeg

- 1/2 tablespoon lemon zest

- 1 cup heavy cream

- 1 1/4 cup freshly grated excellent parmesan (reserve 1/4 cup for garnish of completed dish)

Melt butter. Add shallots - sautée one minute and add garlic. Sautée an additional minute then add bacon.

Cook thoroughly, but do not “crisp.” Meanwhile cook pasta in well-salted water according to package directions.

In medium-sized bowl whisk together the last 8 ingredients remembering to reserve a 1/4 cup of parmesan for garnish.



When pasta is cooked, drain completely and combine with hot bacon mixture. Toss to combine. Add egg and cream mixture. Mix well. Serve topped with reserved parmesan equally distributed over each plate.