Pasta Carbonara with Parsley

02/15/2016

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OLYMPUS DIGITAL CAMERA

In light of yesterday’s holiday, I think all love is worth celebrating! (With pasta!)

Ingredients:

1/4 lb pancetta (or bacon)
4 T butter
2 cloves garlic, crushed
1 c milk
1 T wine vinegar
1/4 t saffron
1 lb rigatoni pasta
1 egg, beaten
1/4 c grated Parmesan cheese
Chopped parsley
S&P

Instructions:

First chop the pancetta (or bacon) coarsely, and saute in butter with the garlic on medium high heat. Simmer in the milk in a small saucepan along side of the pancetta for about 4 minutes. Add the vinegar to the milk. Simmer for about 15 minutes, or until the sauce cooks smooth. If using saffron, add this now.

In another pan, bring a pot of water to a boil. Add the pasta, and cook to instructions. Drain, and throw the cooked pasta into the hot milk mixture. Add a beaten egg, and the cheese. Toss with S&P and chopped parsley, and share with the ones you love.

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