Carbonara Sicilia - The Breakfast Pasta
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8 slices of bacon (diced) (You can use diced cappicola instead - sweet or hot)
1 cup sliced brown mushrooms (actually ANY type of mushroom will work,
   but each kind will make the dish taste different
   -- I like brown mushrooms because they give it a wilder flavor)
1/2 cup diced green pepper
1/2 cup diced red pepper
1 cup grated Parmesan or Asiago cheese
1 egg - VERY FRESH!
1/2 cup of heavy cream
2 TBSN of butter
l cup fresh chopped parsley
fresh ground pepper and salt to taste
Dash of nutmeg
1 pound of fetticine or linguine (some people like to use spaghetti
    - I think a flat pasta holds the sauce better on this one!)

Fry and drain bacon.
Brown mushrooms and peppers while the pasta is cooking.
Drain and rinse pasta in hot running water.
Return pasta to pan and immediately break raw egg into it and mix thoroughly;
add butter, cream, bacon, peppers, parsley, nutmeg. Mix thoroughly again.
Add cheese. Mix again.
Salt and pepper to taste.

P.S. This dish is definitely a TRUE artery clogger! The Haglund refers to it as "The Heart Attack Special." You <can> use ingredients that are "better for you" - margerine instead of butter, egg substitute, lowfat milk, lean ham instead of bacon, reduced fat cheese --- but it will be a dish of another ball game when you do that. My healthy living suggestion: only eat it as outlined above on very special occasions. The rest of the time, have oatmeal instead.

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FOLLOW-UP:
From: Juliann Tarsney
Mary ... yum! And thanks ... How many eggs, just one?
Sorry -- yes, just one. But make sure it is as fresh as possible because you mix it into the hot pasta which alledgedly "cooks" it --- but one never knows!

It IS a great dish --- and very easy to make. A perfect dish, especially, for, say, brunch because it is festive and very tasty. All you have serve with it is crusty bread and perhaps a dish of fruit. Oh, and some expresso or cappacino!

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From: Barbara D. Colt 1/2 cup diced green pepper, 1/2 cup diced red pepper Oh dear, I wonder how it would be with tomatoes and zucchini; I absolutely hate peppers.
I wouldn't use tomatoes -- too acidy for the dish --- but zucchini would certainly be fine - cut in strips, I would guess. What you are hoping for in the peppers is some color. Overall the dish is VERY white!

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From: Dan Brittain
One of our favorites, but we usually eat it for dinner. First ran into it in Florence when we were visiting with old friends who were at the time stationed in Vicenza.