Pasta Carbonara

         Yield: 1 Servings
Categories: Epona, Rice/pasta, Sauces

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 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