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.

Stir Fried Spaghetti

1 lb. spaghetti

1 lb. chicken meat

1 red sweet pepper

6 oz. mushrooms

6 oz. snow peas

1 cooking onion

3 green onions

--MARINADE:--

1/4 c. soy sauce

1/4 c. cooking wine

1 tbsp. cinnamon

1 tbsp. sesame oil

Salt and pepper, to taste

 Boil spaghetti until done.  Drain and run spaghetti under cold tap water. Drain and set aside.  Slice chicken meat thinly and then into 2" strips.  Place chicken in marinade.  Slice mushrooms, red pepper, onion and green onions into 2" strips.  Heat some cooking oil in a wok or Dutch oven.  Stir-fry cooking onions until fragrant.  Add in the marinated chicken meat and stir-fry for another 2 to 3 minutes.  Stir in the rest of the vegetable ingredients and cook for a couple of minutes.  Season to taste.  Finally, add the cooked spaghetti and stir-fry for several minutes, mixing well.