Spaghetti Carbonara Madalena

• 4 thick or 6 thin slices bacon (about 1/4 lb.)
• 2 fresh Italian sausages (regular or hot, 1/2 to 2/3 lb.)
• 2 garlic cloves, pressed or minced
• 2 qt. water
• 1 Tbsp. salt
• 1 Tbsp. oil
• 1/2 lb. uncooked spaghetti
• 1 egg
• 1/2 c. grated Romano or Parmesan cheese
• 1/4 to 1/2 c. whipping cream or half and half
• freshly ground black pepper
• freshly ground nutmeg
• 1 Tbsp. finely minced parsley

1. Slice bacon strips into 1/2-inch pieces.
2. Saute in a large skillet until crisp.
3. Set aside on a plate.
4. Squeeze Italian sausage from casing into hot bacon fat and break into small chunks.
5. Saute about 10 minutes over medium-low heat until cooked through.
6. Add garlic and saute briefly.
7. Return bacon to skillet.

bacon, italian sausages, garlic, water, salt, oil, spaghetti, egg, parmesan cheese, whipping cream, freshly ground black pepper, freshly ground nutmeg, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=456394 (may not work)