Author Notes
The carbonara my mom made when I was a small child in need of lipids. Rich as it gets. —mb
Ingredients
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0.25 pounds
bacon, finely chopped
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0.75 cups
whole milk
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0.25 cups
heavy cream
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2 tablespoons
butter
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2
eggs
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0.25 cups
parmesan
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1 pound
pasta
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salt, pepper, and red pepper flakes to taste
Directions
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Heat the serving dish. Start the pasta.
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In a small pot, fry the bacon. When done, add the milk, cream, butter, and salt and pepper to taste. Heavy on the pepper is best. Stir and simmer.
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Place the drained pasta in the heated serving dish. Add the bacon/dairy mixture to the pasta and toss together.
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Beat the eggs, add to the pasta, and toss. The pasta must still be quite hot at this step.
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Add parmesan cheese, toss, and serve. Sprinkle with red pepper flakes.
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