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Spaghetti Carbonara

4 Slices bacon, in 1" pieces
3 oz Prosciutto, julienned
1 Medium onion, sliced
1/4 c Cream sherry
1/2 c Butter (1 stick)
1 lb Spaghetti
3 Eggs, beaten
1/2 ts Salt
1 c Parmesan, freshly ground
Freshly ground pepper


Saute bacon in Dutch oven: when almost crisp, add prosciutto, brown sligtly. Remove bacon and ham to drain on paper towel. Saute onion in bacon drippings until soft; return bacon and ham to the pan Stir in sherry; simmer 2 minutes and remove from the heat. Add butter and let melt in pan. Cook spaghetti(or linguine) according to package directions. Drain well. Add hot spaghetti to Dutch oven; return to heat and toss. Remove from the heat; add eggs beaten with salt and pepper; toss quickly for a minute or two. Sprinkle with FRESHLY GRATED PARMESAN CHEESE. Using freshly grated cheese instead of the already grated stuff makes a difference. SERVE IMMEDIATELY.


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