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Pasta Carbonara

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CATEGORY CUISINE TAG YIELD
Dairy, Eggs Polkadot, Epona, Rice/pasta, Sauces 1 Servings

INGREDIENTS

1/4 lb To 1/2 lb bacon or pancetta
1 c Milk
2 tb Vinegar
2 Eggs or 1-4 oz. carton egg substitute
1/4 c Grated parmesan

INSTRUCTIONS

Chop bacon or pancetta into 1/2" pieces.  Cook in a heavy saucepan til the
bacon is cooked to your personal preference (if using pancetta, saute in
butter or oil until translucent).
Meanwhile, combine milk and vinegar; let sit for 5 minutes to sour the
milk.  Add milk mixture to pan of drained bacon, bring just to a boil;
cover and simmer for 20 minutes.
Add eggs (well beaten), and cook, stirring constantly, for 2 minutes. Stir
in parmesan and toss with cooked pasta. Serve with extra parm on the side.
Sorta based on Jeff Smith's "The Frugal Gourmet Cooks Three Ancient
Cuisines" (which may or may not be the correct title. I don't know; it's
got a green cover....)
* The Polka Dot Palace BBS 1-201-822-3627. Posted by EPONA
Posted to MC-Recipe Digest V1 #706 by Lisa Clarke <lisa@gaf.com> on Aug 1,
9

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