Spaghetti Alla Carbonara

1 lb. Ham, Cubed

2 Tbsp. Butter

8 oz. Spaghetti

¼ C. Butter

1 Tbsp. Flour

1 C. Whipping Cream

4 Eggs, Beaten

1 C. Parmesan Cheese

Freshly Ground Pepper

Fry ham in 2 tablespoons butter until crispy; set aside. Cook spaghetti in boiling, salted water.

While spaghetti is cooking, make sauce. Melt ¼ cup butter and stir in flour. Gradually blend in whipping cream and bring almost to a boil. Add eggs and ham and simmer for 2 minutes, stirring constantly. Add parmesan cheese and pepper, pour over cooked, drained spaghetti and serve.

Serves 4. 

Ed. Cross, Pamela; Harrowsmith Kitchens, The Harrowsmith Cookbook: Volume Two, Camden House Publishing Inc., Camden East, Ontario, 1983, Spaghetti Alla Carbonara, p. 221.