I don't know what it is, but I almost always think "breakfast for dinner" when I am cooking dinner just for myself. The meal is always savory, not sweet (although ENunn's Lemony Cream Cheese pancakes may change that someday), and usually boils down to a choice of either a stinky cheese and veggie omelet, or this "bacon and egg" wonder, Spaghetti Carbonara. It is a meal that I always have the ingredients on-hand for, and is a breeze to cook for one. Spaghetti Carbonara, loosely translated from Italian means “Coal Miner’s Pasta.” As legend has it, it was a favored dish of said Italian miners because they could easily carry the few ingredients required underground and cook them simply on a camp stove. I’ve even read that the liberal sprinkling of fresh ground black pepper to finish the dish is meant to evoke the coal dust that inevitably settled on each plate of the miners’ meal. The dish is rumored to have been imported to the states by GIs returning home from duty in WWII. It is said to have been a favorite meal prepared for our soldiers by recently liberated, and very grateful Italian families, who cooked with ingredients that they knew the GIs were homesick for, bacon and eggs. The recipe as written below will serve 4 people, when alone, I'll make a 1/4 version. I could eat it EVERY night!

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