This is a variation on pasta carbonara without the bacon. Delightful either as a side dish or as a main course. The Smoky 4/S picks up where the bacon left off.

1 lb. dry pasta (we like penne, fusilli, or wagon wheels for holding lots of sauce)
1 Cup pitted black olives, sliced or chopped coarsely
1 Cup frozen baby peas, warmed
4 TB olive oil
1 medium onion, chopped
1 clove garlic, crushed or 1/4 tsp.
4 TB. butter (1/2 stick)
1 Cup milk
2 tsp. SMOKY 4/S SEASONED SALT
1 pinch GROUND CLOVES
2 TB. white vinegar
2 eggs, beaten
1/3 Cup Parmesan or Romano cheese, shredded or grated
ground BLACK PEPPER
fresh or dried PARSLEY FLAKES, to taste (optional)

Put a large pot of water on to boil for the pasta.

Cook the onion and garlic in the olive oil until lightly browned. Add the butter. When the butter has melted, add the milk, SMOKY 4/S, and GROUND CLOVES. Heat over medium.

When milk begins to simmer, stir in the vinegar and chopped black olives and simmer uncovered for 15 minutes. The sauce should thicken slightly.

Try and time it so the pasta and sauce will be done at the same time. Cook the pasta (according to package directions-about 6 minutes) al dente. When the pasta is nearly done, place the baby peas in a strainer and dip them in the boiling pasta water for about 30 seconds to heat them through.

Drain the pasta, but do not rinse so it stays very hot. Quickly put the hot pasta in a large serving bowl and toss with the sauce, the beaten eggs, the peas and the cheese.

The heat of the pasta will cook the eggs, but if you are concerned about it, you may use the "pasteurized egg products" available in the dairy section at most grocery stores. Toss the pasta well to evenly coat with the delicious sauce.

Sprinkle liberally with freshly GROUND BLACK PEPPER. Add PARSLEY if desired and serve.

Serves: 6 as main coarse or 8 as a side dish

Prep. time: 10 minutes

Cooking time: 15 minutes