1 pound spaghetti, cooked and drained

For sauce
3 slices bacon, cut julienne
4 tablespoons butter
1/2 cup julienne-cut prosciutto
2 egg yolks

For garnish
1 cup grated Parmesan cheese

Brown the bacon in the butter; mix in the ham until lightly browned.

Beat the egg yolks, then stir in 1/4 cup of the cheese.

Toss the hot spaghetti with bacon mixture, then immediately with the egg yolk mixture.

Serve quickly sprinkled with the remaining cheese.

The recipe in this entry was taken from "The Pleasures of Italian Cooking" by Romeo Salta, with an Introduction by Myra Waldo, photographs by Roberto Caramico, assisted by John Ciofalo. The book was published in New York by The MacMillan Company in 1962. For the complete copyright-free cook book visit www.archive.org....Image: Adolphe-Felix Cals: Le dejeuner a Honfleur, 1875.

Back to main list