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Linguine Carbonara

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CATEGORY CUISINE TAG YIELD
Dairy, Eggs 1 Servings

INGREDIENTS

8 oz Dry linguine pasta
1 cn (385 mL) Carnation Evaporated Milk
1/2 c Grated Parmesan cheese
1/2 ts Dried oregano leaves
1/4 ts Dry mustard powder
1/4 ts Garlic powder
2 Eggs, lightly beaten
6 sl Bacon, cooked crispy and crumbled *
1 Tomato, diced
Salt and pepper
Chopped fresh parsley
Grated Parm. cheese

INSTRUCTIONS

Cook pasta according to package directions. Drain; return pasta to pot. Add
e. milk, Parm. cheese, oregano, mustard and garlic powder. Cook and stir
over med. high heat until sauce is bubbling and thickened. Stir in eggs and
just return to boil. Remove from heat; add bacon and tomato. Toss gently.
Season with salt and pepper to taste. Serve immediately, garnished with
parsley and extra Parm. if desired. Makes 4 servings.
*Note: to reduce fat and clean-up time, cook bacon by microwaving. Place
slices in single layer, on plate lined with paper towels. cover with a
paper towel to control spatters. cook on HIGH 6 to 8 min. until crispy,
rearranging slices half way through cooking.
Posted to EAT-L Digest 27 Feb 97 by Lilia Prescod
<lprescod@ITRC.UWATERLOO.CA> on Feb 28, 1997.

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