Cooking with Barbara
By BARBARA WALKER- HUFF

This recipe is from the kitchen Of Charlotte and Robert Harper, the previous owners of Hawg Heaven B.B,Q in Hiawassee.

Charlotte and Robert lived in Naples. Italy in the late eighties and early nineties where Robert was in the Army and assigned to NATO South. Charlotte worked for the UNiversity of Maryland European Division as the Field Registrar and attended classes. When she wasn't working or attending classes at night Robert went to cooking classes on the Posillipo, a hill overlooking the Bay of Naples. The cooking class was a social event where he and other students cooked the dishes ( and tasted a little Italian Vino for inspiration) and at the end of the evening ate what they cooked . This is one of the recipes the class first cooked and remains one of their favorites.
Spaghetti alla Carbonara
1 tablespoon olive oil
1 tablespoon bacon drippings

1 tablespoon butter
6 ounces Thickly sliced
pancetta, or bacon, diced into
1/4 " pieces.
2 tablespoon salt
1 pound spaghetti

3 large eggs (
plus 1 egg yolk)
lightly beaten
3/4- 1 cup grated
parmigiano-reggiano

3/4 cup boiling
pasta water
Fresh ground
pepper to taste

Cook the bacon ( don't let it get too crisp). Add the salt and spaghetti to cook until al dente.

Drain, reserving 3/4 cup pasta water and return hot pasta to pan over low heat.

Immediately add 1/2 of the cheese, 1 tablespoon of bacon drippings, 1 tablespoon of olive oil, and 1 tablespoon butter to pasta slowly

add the eggs stirring constantly so the eggs don't scramble. Add just enough pasta water to make creamy and toss. Sprinkle

liberally with fresh ground pepper and serve at once. Pass the remaining cheese at the table.