4 thick or 6 thin slices bacon (1/4 lb.)
2 fresh Italian sausage (1/2-2/3 lb.)
2 garlic cloves, pressed or minced
2 qt. water
1 tbsp. salt
1 tbsp. oil
1/2 lb. uncooked spaghetti
1 egg
1/2 c. grated Romano or Parmesan
1/4-1/2 c. heavy cream
Freshly ground black pepper
Freshly ground nutmeg
1 tbsp. finely minced parsley

Saute bacon in large skillet until crisp. Set aside. Crumble when cool. Squeeze Italian sausage from casting into hot bacon fat and break into small chunks. Saute about 10 minutes over medium-low heat until cooked through. Add garlic and saute briefly. Return bacon to skillet.

While preparing bacon and sausage, combine water, salt and oil in a large saucepan. Bring to a full boil. Gradually add spaghetti, maintaining a boil, easing it into the water as it softens. Cook uncovered about 12 minutes until tender. Cooked spaghetti should cut cleanly with a spoon. Drain spaghetti, return to saucepan over low heat or put in warm chafing dish or electric skillet to finish at table.

Toss hot bacon and sausage, including drippings, into spaghetti. Push spaghetti to sides of pan and break egg into center. Quickly scramble egg and stir into spaghetti. Toss in grated cheese. Pour in 1/4 cup heavy cream or half & half cream. Mix. As cream is absorbed, add up to 1/4 cup more. Add black pepper and nutmeg to taste. Garnish with minced parsley. Makes 2-4 servings.