This month's recipe comes from James Beard's Menus for Entertaining.  It's one of my older cookbooks but I still enjoy many of the recipes!  When I'm looking for a quick, summer supper, this recipe fills the bill!

Spaghetti alla Carbonara

1 pound angel hair spaghetti
1/2 pound thickly cut bacon, diced
1/3 cup white wine or dry vermouth
2 eggs, well beaten
1/2 cup + freshly grated Parmesan or Asiago cheese
Fresh black pepper


Saute the bacon until cooked through but not crisp.  Remove from pan & add wine.  Cook down & keep hot.  In the meantime, cook spaghetti until al dente.  Drain & return to pan.  Immediately add the bacon & reduced wine mixture.  Mix; then add the eggs & cheese.  Toss, add freshly ground pepper to your taste.  Make sure the egg adheres to the spaghetti & cooks in the hot fat.  You can toss some more over low heat, if need be.  Serve with additional cheese.  Serves 4.

I serve it with a simple salad & french bread.  Enjoy!