Pasta Carbonara for Two

Ready for an easy dinner?

Got some of those great, beautiful, bright yellow country eggs?

How about some farmer bacon?

Ready for an easy dinner?

Recipe: Pasta Carbonara

Handful fettuccine for each person. Cooked and drained. Keep warm.

1/2 lb thick cut bacon or pancetta

1/2 c heavy cream

3 egg yolks

3/4 c grated fresh parmesan

2 shallots minced

2 cloves garlic minced

3 tbl butter

1/2 c minced italian parsley

Fry bacon.

Drain remove to paper towel.

Remove all but 1 tablespoon bacon fat from pan.

Add butter.

In a glass measuring cup blend cream and egg yolks together.

Set aside.

In pan with butter and bacon fat, sauté shallots and garlic. When lightly brown, add pasta to pan.

Remove pan from heat, but leave burner on.

Pour cream and egg mixture into pasta.

With tongs, toss gently and return to heat and keep tossing until the sauce becomes thickened and creamy.

Add half the bacon and toss to incorporate.

Add parmesan, toss to incorporate.

Divide among 2 bowls.

Place remaining bacon and parsley on top.

Enjoy!

Take it over the top with a baguette and a crisp white wine.

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