1 tablespoon olive oil

1 tablespoon butter

4 cloves garlic, minced

3 slices White Bread (page 44), crumbled

1 pound spaghetti pasta

4 eggs

⅓ cup heavy cream

⅓ cup grated Parmesan cheese

¼ teaspoon white pepper

2 tablespoons chopped fresh parsley

1. Bring a large pot of salted water to a boil. Meanwhile, in large saucepan heat olive oil and butter over medium heat. Add garlic; cook and stir until garlic is fragrant, about 3 minutes. Add bread crumbs. Cook and stir over medium heat for 6 to 9 minutes until bread crumbs are toasted. Remove bread crumbs from pan and place on plate.

2. Add pasta to boiling water and cook until al dente according to package directions. Meanwhile, in medium bowl combine eggs, cream, cheese, and pepper and mix well.

3. Drain pasta and place in pan used to sauté bread crumbs; place over medium heat. Add egg mixture all at once; toss pasta with tongs for 2 minutes (heat will cook eggs). Add half of the bread crumbs and toss. Place on serving plate and sprinkle with remaining bread crumbs and parsley; serve immediately.

SERVES 6

The garlicky bread crumbs substitute for the bacon in this super-easy and delicious pasta dish.