Monday, June 8, 2009

Pasta Carbonara

More pasta from The Frugal Gourmet, by Jeff Smith.

--1/4 lb. good Bacon (thick-cut would be good)
--1 stick (1/4 lb) Butter (or less, if you're not into heart-attacks)
--1 cup Milk
--2 tbsp Wine Vinegar
--1 lb Pasta
--2 Eggs, whipped
--1/3 cup Fresh-Grated Parmesan or Romano Cheese
--Salt and Black Pepper to taste

Cut the bacon into small pieces and cook in the butter. Heat the milk in a small saucepan and add the bacon and butter. Add the vinegar (this will turn the milk into cheese). Simmer for about 15 minutes, or until the sauce is smooth. Cook the pasta al dente. Drain and return to the pan while it's still very hot. Immediately add the eggs (gotta cook it with that heat), cheese sauce, and grated Parmesan or Romano cheese. Toss and season with salt and pepper.

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