Rachel’s Favorite Pasta Carbonara – Sarah Adolphson Andersen

By Admin · June 23, 2010 · Leave a comment

¼ lb bacon

1 stick butter

1 c milk

2 tbsp wine vinegar

1 lb pasta

2 eggs, whipped

½ c fresh parmesan

Cut the bacon into little pieces and cook in butter until clear.  Heat milk in a small saucepan and add the bacon and butter.  Add the vinegar, this will turn the milk to cheese.  Simmer for about 15 minutes, or until the sauce cooks smooth.  Boil the pasta al dente.  Drain and return to pan.  Immediately throw in the eggs, the bagon sauce and cheese.  Toss and serve.  Add salt and pepper to taste