Pesto carbonara

Yield: 1 recipe

Measure Ingredient
½ pounds Bacon cut in 1/4-inch slices
¼ cup Fresh basil leaves
5 Garlic cloves
½ cup Half and half
2 Eggs; beaten
1 cup Grated Parmesan cheese (freshly grated)
1 pounds Vermicelli

In a skillet, fry bacon until lightly brown; drain and set aside.

Put basil and garlic into a food processor or blender; process or blend until finely minced. In a large bowl, mix the half and half with the eggs; add bacon, basil mixture, and cheese. Cook pasta according to package directions. Drain; immediately add to egg mixture. Cover and let stand for 2 to 3 minutes. Uncover and toss to coat pasta with sauce. Serve immediately. Makes 4 to 6 servings.

QUICK & EASY PASTA RECIPES (March 1995) Reprinted with permission from: The Electric Kitchen & Hawaiian Electric Company, Inc.

[Meal-Master compatible format by Karen Mintzias]

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