Spaghetti Romano for 2

This is a simple, delicious recipe adapted from the Joy of Cooking.   It lends itself to using what you have on hand; serve it plain, without the peas or bacon, or use Parmesan cheese if you have it on hand, and really any pasta you have will also work.  Whatever cheese you use, use the good stuff, shredded, not the “green can” stuff, which is good, but not as good for this recipe.  You must use heavy cream, the Alfredo sauce depends on it to thicken.

My husband loves this as much as I do, and thinks it would be easy to overeat, if the recipe were doubled!   We like it with a good romaine salad with Italian dressing and olives, like the house salad in a little Italian restaurant where we liked to eat in Heidelberg, Germany.              

                       Spaghetti Romano for 2

  2        Ounces  Spaghetti

  2        Tablespoons  Butter

     ¼     cup  Heavy Cream

  2         Ounces  Pecorino Romano -- freshly grated - divided or Parmesan Cheese

     ¼      Cup  Peas -- fresh or frozen

  2          Slices  Bacon -- cooked and crumbles

Cook the pasta al dente; about 12 minutes, until tender and not rubbery.  Melt butter in skillet over medium heat. Place the peas in the strainer and drain the pasta over the peas and add it to the skillet along with heavy cream and HALF the cheese.  Toss over low heat until pasta is well coated.  Serve immediately, topped with remaining cheese and crumbled bacon.

Per Serving: 361 Calories; 26g Fat (64.8% calories from fat); 7g Protein; 25g Carbohydrate; 2g Dietary Fiber; 77mg Cholesterol; 232mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 5 Fat.