Spaghetti alla Carbonara
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- 6 slice
- bacon, cut in 1/2 inch pieces
- 16 oz
- 1 c
- grated parmesan cheese
- eggs, beaten
- 1 (5 oz.) can(s)
- evaporated milk
- pepper, to taste
1Fry bacon over medium heat until almost crisp.
2Cook spaghetti. Drain. (do not rinse) Return to the pan.
3Immediately add bacon, bacon grease, eggs, and 1/2 cup cheese. Toss over low heat until egg coats spaghetti and looks cooked.
4Add milk and heat stirring frequently. Sprinkle with pepper.
5Serve sprinkled with remaining cheese.