1/4 lb To 1/2 lb bacon or pancetta
1 c Milk
2 tb Vinegar
2 Eggs or 1-4 oz. carton egg
-substitute
1/4 c Grated parmesan
Chop bacon or pancetta into 1/2" pieces. Cook in a heavy saucepan
til the bacon is cooked to your personal preference (if using
pancetta, saute in butter or oil until translucent).
Meanwhile, combine milk and vinegar; let sit for 5 minutes to sour the
milk. Add milk mixture to pan of drained bacon, bring just to a boil;
cover and simmer for 20 minutes.
Add eggs (well beaten), and cook, stirring constantly, for 2 minutes.
Stir in parmesan and toss with cooked pasta. Serve with extra parm on
the side.
Sorta based on Jeff Smith's "The Frugal Gourmet Cooks Three Ancient
Cuisines" (which may or may not be the correct title. I don't know;
it's got a green cover....)
* The Polka Dot Palace BBS 1-201-822-3627. Posted by EPONA
