Pasta carbonara recipe

Pasta carbonara is a simple and delicious pasta recipe that could likely become an old standby in your kitchen. It has bacon, eggs, and cheese, and that is a good start to any dish. This is not exactly a low-fat recipe, but that is why it tastes so good. Considered a traditional peasant dish, as indicated by its simplicity and heartiness, this pasta carbonara recipe will easily feed 4 to 6 people. 

Recipe ingredients:

1/4 pound bacon

1 stick (1/2 cup) butter

1 cup milk

2 Tablespoons wine vinegar

1 pound pasta

2 eggs, beaten

1/3 cup freshly grated Parmesan or Romano cheese

Salt and pepper as desired

Wow, you get to cook bacon in butter. Cut the slices of bacon into bite-size pieces and cook them in a skillet with the half cup butter. Once the bacon is cooked, start heating the milk in a separate saucepan and add the bacon and the butter to the milk. Add the 2 Tablespoon of wine vinegar to the milk mixture. A reaction between the vinegar and milk will begin to form a cheese. Simmer the milk mixture for 15 minutes, or until a smooth, thick sauce forms.

While the milk sauce is cooking, boil in a large pot the pasta until it is “al dente” which means just tender. You do not want to overcook the pasta until it is soft and mushy. Just make sure all the dry brittleness of the pasta is cooked through. When the pasta is done cooking, drain it and put it back into the big pot. Immediately beat the eggs and add it to the pasta along with the milk/bacon sauce and grated cheese. Toss together thoroughly. The heat from the pasta and the sauce will cook the eggs enough to make them all right to eat. Season with salt and pepper to suit your taste.

Serving the pasta carbonara with a fresh spinach salad and Italian bread just might be perfect.

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