§ 1 lb of spaghetti § ½ pound of bacon § ½ stick of butter § ½ cup of milk § 1 cup of parmesan § ¼ cup of white wine vinegar § Pepper to taste § ¼ c. minced garlic § 5 medium sized eggs You will need: § A large frying pan § A large pot for boiling the spaghetti § A bowl large enough to hold the eggs and bacon mixture together § A bowl large enough to hold the spaghetti and mixture for serving | 1. Start a large pot of water to boiling. Add about 1 teaspoon of salt. 2. Cook the bacon on low to medium heat in a large frying pan. It’s important that you cook it low. You do not want to brown the bacon, but cook it so it stays soft and light, but melts down. 3. Add the butter until it melts 4. Add the vinegar and let simmer for about 5 minutes. The vinegar helps reduce the fat. 5. Add the milk. Let all of this simmer until reduced down about 20 percent of the liquids. 6. Put the eggs in a separate bowl and beat well. The bowl should be large enough to hold all the ingredients from the pan with the bacon mixture. 7. When you know the pasta is just about done al dente, add the simmering bacon mix to the eggs and stir well. The hot bacon mixture will start to cook the eggs. 8. Drain the spaghetti leaving some water (perhaps a cup) still in the pot with the spaghetti—this liquid also helps cook the egg and keep the dish moist. You could reserve some of the hot liquid to the side when you drain in case you need more. 9. Put the spaghetti in the large bowl and add the bacon and egg mixture and stir well. 10. Add the parmesan cheese, garlic and pepper to taste. Traditionally this dish would be generously peppered. Continue to toss as you serve so each person gets a good mixture of the sauce | .JPG)
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