Pasta Carbonara

Recipe Ingredients

1/4 lb	113g / 4oz	To 1/2 lb bacon or pancetta
1 cup	237ml	Milk
2 tablespoons	30ml	Vinegar
2		Eggs or 1-4 oz. Carton egg - substitute
1/4 cup	59ml	Grated parmesan

Recipe Instructions

Chop bacon or pancetta into 1/2" pieces. Cook in a heavy saucepan until 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....)

Source:
PASTA MONDAY TO FRIDAY SHOW #PS6535

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