Spaghetti Carbonara

1 lb. med. spaghetti
1/4 lb. lean bacon
3 tbsp. heavy cream
3 egg yolks
1/2 c. Parmesan cheese
Diced parsley (optional)
Freshly ground pepper (optional)

 Bring water for spaghetti to a boil while preparing bacon.  Cut bacon into short strips and fry until golden.  Drain bacon and set aside.  Cook spaghetti until al dente and then thoroughly drain.  Place spaghetti in a large serving bowl.  Add the cream and mix; add Parmesan cheese and mix; add the egg yolks and mix; add the bacon and mix.  Garnish with a sprinkling of chopped parsley and season with a light sprinkling of freshly ground pepper, if desired.

Pancit Noodles

1/4 c. soy sauce

1 tsp. pepper

3-4 chicken breasts

2 stalks celery, sliced

2 carrots, sliced

Cabbage, sliced or shredded

3 cloves garlic

1/2 sliced onion

10 green beans, sliced

2 pkg. pancit noodles (comes in different types)

1/2 c. shrimp

Boil chicken breast until tender and slice in strips.  Slice or cut vegetables.  Saute garlic until golden brown in vegetable oil.  Add chicken, onions and shrimp.  Pour in 1/2 cup chicken broth.  Cook over medium heat.  Add all vegetables and cook half done.  Pour soy sauce and pepper; mix.  Noodles can be soaked in warm water or cooked directly with the above ingredients.  Serve hot.  Decorate platter with sliced fresh lemon and hard boiled eggs.