• 1/2 pound turkey bacon
  • 1/2 pound spaghetti, hot and cooked al dente
  • 2 tablespoons butter, pareve
  • 1 cup heavy cream, non-dairy substitute
  • 1 cup freshly grated Parmesan cheese, non-dairy substitute
  • 2 egg yolks, well beaten with a little cream, non-dairy substitute
  • freshly ground black pepper to taste
Cut turkey bacon into 1 inch pieces and fry in a large skillet until firm but not crisp. Reserve 1 1/2 tsp. of turkey bacon fat and drain off the rest. Add the cooked spaghetti and butter to the skillet. Toss until the butter begins to melt. Add the cream and toss again. When the cream begins to bubble, add the cheese and stir to evenly distribute. Continue tossing until the sauce begins to thicken. Mix the egg yolks into the mixture and toss to coat evenly. Add a generous grinding of black pepper.
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