Spaghetti Carbonara

Serves 8 hungry firefighters

  • 12 eggs (18 eggs if adding grilled chicken)
  • 1 cup grated parmesan cheese
  • ⅔ cup fresh chopped parsley
  • ½ teaspoon salt
  • 1 teaspoon black pepper
  • Pinch each of garlic, paprika, black pepper and seasoning salt
  • 4 pounds boneless skinless chicken breasts, grilled and chopped (optional)
  • 2 pounds spaghetti
  • 2 pounds of bacon (save the drippings)

Crack the eggs and add to a bowl. Add in parmesan cheese, parsley, bacon drippings, salt, and pepper. Mix together. Set aside and let stand at room temperature. Preheat grill to medium high heat. In a small bowl, mix a pinch of garlic, paprika, black pepper, and seasoning salt. Rub mixture on both sides of the chicken. Place chicken on grill, and grill on each side for 4–6 minutes. Chop when cool. Cook the spaghetti per the instructions. Drain, but do not rinse. Put spaghetti back in a pot. Place a large frying pan over medium heat and fry the bacon, about 30 seconds on each side, or until cooked. Chop bacon. Add bacon, grilled chicken, and egg mixture to a bowl. Fold all ingredients with tongs for about 4 minutes. Serve hot.