KosherEye
<<< o >>> Simply Organic Sauce Mixes <<< o >>> Sausage Hash Brown Latkes <<< o >>> Top Ten Foolproof Baking Tips <<< o >>> Grilled Vegetables with Pasta <<< o >>> Brownie in a Chanukah Mug <<< o >>> Stephen’s Stovetop BBQ <<< o >>> Stephen’s Stovetop BBQ <<< o >>> The Baking Bible <<< o >>> Hanukkah Recipes <<< o >>> Jack's Gourmet Kosher <<< o >>>
Bookmark and Share
Spaghetti Carbonara PDF Print E-mail

rcp-spaghetti

Adapted from BaconSalt.com

Ingredients:

1 stick unsalted butter
1 cup milk
2 tablespoons white wine vinegar
1 pound spaghetti pasta
2 eggs, whisked
1/2 cup shredded Parmesan cheese
Bacon Salt

Directions:

Heat butter and milk together until butter melts. Add vinegar, and cook over medium heat until smooth (approx. 15 minutes.)

Cook pasta in boiling water. Drain pasta and return to pot.

Stir in eggs, cheese and sauce immediately. Season with Bacon Salt and a sprinkle of chopped fresh parsley.

Notes:

Dairy


blog comments powered by Disqus
 
round-facebook round-twitter pinterest round-rss
chan-w-8
World Of Judaica
kol_foods
Daniel_Ad_3