1 1/4 lbs. spaghetti
4 slices soft, lean salt pork or rindless cured bacon
3 eggs
Pepper to taste
Parmesan cheese

Cook spaghetti al dente. Fry pork (not too hard or too crisp). Beat eggs well; add pepper. Drain pasta and put hot pasta onto raw beaten eggs and mix together. If not juicy enough add 2 tablespoons pasta water. Add pork and toss. Sprinkle with Parmesan cheese and toss again. This dish goes great with Dr. Ambruso's Veal Marsala.