1 pound pasta – boil until firm but tender
1 egg
6 slices bacon, cooked and diced
1/4 cup Parmesan cheese.

Drain water from pasta when done and return pasta to cooking pot
Stir in the raw egg, cheese, cooked bacon and some bacon drippings from pan.

Serve.

This recipe serves 2-3 the daily fat recommendation for most people is to stay under 65 gms per person. ( Egg 5 gms fat, 6 slices bacon + some drippings ~60 gms, cheese 8 gms Total fat ~ 36->44 gms / serving) ( saturated fat = 6 gms bacon, 2 gms egg, 5 gms for the parmesan for a total of 15 gms for the whole dish, recommended intake per person is less than 20 gms ).

Originally known as coal miner’s spaghetti the carbon from the coal dust gave it a black color, hence carbonara pasta. The name is also claimed by the ‘Carbonara Restaurant’ who claim to have created the recipe.

Unknown before WWII it became a popular favorite until the low fat craze drove it from menus.

Add to dry ingredients then mix:
9 Tbsp shortening
1 cup milk
4 eggs (save 2 egg whites for frosting)
1/2 tsp anise
1/2 tsp lemon juice

Make little patties and roll in flour, bake about 10 minutes at 450′ (hot oven)
Dip in icing after baking

icing
2 egg whites
1/2 box confectionery sugar
beat until smooth and creamy and brush on tops of cookies while still hot.

6 egg yolks
1/3 cup sugar
pinch of salt
1/2 cup of Baileys Irish Cream ( or other liquor )
Mix the above ingredients together and beat about 3 minutes
Over a double boiler hear slowly while stirring until double in volume
Refrigerate until cool before serving

1 cup whipping cream
whip until cream forms stiff peaks
Fold whipped cream into Zabaglione mix and serve cool

Originally this recipe was made with honey not sugar as it is done today and with sweet wine instead of liquor. It also goes by the names: sabayon, zabaione, zabajone.