And yes, pasta was around in the Far Isles period. Not only was it re-introduced from China in the fourteenth century, the Etruscans had used it long before that. For much more detail, have a look here (off-site link)
Bring a large pan of water (salted, oiled) to the boil. Add spaghetti, boil for 3 minutes. Remove from the heat, let stand for 7 minutes. (Thank you to Michael Barry and the "Crafty Cook Book" for this idea!)
Meanwhile (or maybe earlier if you're doing large quantities), chop the bacon and fry it. Beat the eggs. Grate the cheese (unless of course you bought it ready grated!) Mix the whole lot together.
When ready to serve, drain pasta, and put back on the heat.
(How do you drain enough spaghetti for thirty-odd people? Don't
panic. Just tell the chief scullion to drain it, and don't look back until
it's done. No, seriously, a large colander or two comes in very handy at
this point, along with a scullion strong enough to lift and tilt the pot).
Stir in the eggs, cheese and bacon. The heat of the pasta will scramble the eggs in a few minutes: keep stirring!
Serve immediately. No, really, I mean immediately! Those eggs
are still cooking while you're waiting!
Most recent revision 29th August 1999