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Carbonara sauce

Yields1 Serving

A classic, quick to make and always satisfying.

 ¾ cup Parmesan cheese
 3 Eggs
 ¾ cup Heavy cream (35%)
 6 Slices of bacon
 1 Chopped onion
 2 Minced garlic cloves
 1 dash Red pepper
 ¾ cup Vermouth
 1 tbsp Chopped flat leaf parsley
1

Whisk Parmesan cheese, eggs and whipping cream in medium bowl to blend
Set aside

2

Meanwhile, sauté 6 slices of bacon in heavy large skillet over medium heat until crisp

3

Add onion, garlic and crushed red pepper

4

Sauté until onion is translucent, about 8 minutes

5

(This step is not essential: Add vermouth. Simmer until most of vermouth has evaporated, about 8 minutes.)

6

Add onion mixture and egg mixture to cooked pasta

7

Toss over low heat until egg mixture thickens and coats pasta

8

Season with salt and pepper and chopped parley

Nutrition Facts

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