•  4 thick or 6 thin slices bacon
  • 2 Italian sausages 2
  •  garlic cloves, flattened & minced
  • 1 egg
  • 1/2 c. Parmesan cheese
  • 1/4 c. half & half
  • Freshly ground black pepper
  • Nutmeg (freshly ground if you have it)
  • 1 tbsp. finely minced parsley
  • 2 qts. water
  • 1 tbsp. salt
  • 1 tbsp. oil
  • 1/2 lb. spaghetti

Slice bacon into 1/2 inch pieces and saute until crisp. Set aside on paper towel. Squeeze sausage from casing and saute in hot bacon fat until cooked through (about 10 minutes). Add garlic and saute briefly.

Return bacon to skillet. Turn on very low setting. While preparing bacon, sausage, bring water to boil with salt and oil. Cook spaghetti according to directions. Drain and keep warm in pan. Toss bacon, sausage and drippings in with spaghetti.

Push spaghetti to sides of pan and break egg in center. Quickly scramble egg and stir into spaghetti. Toss in cheese and half of cream. Mix. As cream is absorbed, add remainder. Mix in pepper and nutmeg. Serves 2.