Carbonara

Brought to you by: Teddy G., Julian Middle School

Conversion Table U.S. to Metric and Metric to U.S.

carbonara.jpegIngredients:

  • 6 Slices Bacon, cut into 1-inch slices
  • 6 ounces dried fettuccine or sphaghetti
  • 1 egg beaten
  • 1 cup of half-and-half, light cream, or milk
  • 2 tablespoons butter or margarine
  • 1/2 cup grated parmesan or Romano cheese
  • 1/4 cup snipped fresh parsely
  • Black Pepper

Procedure:

plate2.jpeg
Fry the bacon until crispy.
Meanwhile cook the pasta.
When the bacon and pasta are ready, add the pasta to the pan and stir.
Stir in the egg, cream, butter and mix well.
Turn out on a plate.
Top with grated cheese, pepper to taste, and sprinkle with fresh snipped parsely.