I was on a "fiscal fast" and was trying to find recipes using ingredients I had on hand. This recipe was OK, but I won't be keeping it. I was curious how the eggs would make the sauce, they sort of made it creamy. I have to say that I made the same recipe the night before and I didn't cook the noodles long enough. It came out clumpy, this was much creamier. Now I have to find some way to use up the extra evaporated milk!!Fettuccine alla Carbonara
1/4 c. scrambled egg
2 T evaporated milk
4 oz. fettuccine or linguine
2 t. butter
1/4 c. grated Parmesan cheese
2 T snipped parsley
1 T cooked bacon pieces
coarsely ground pepper
In a small mixing bowl stir together eggs and milk. In a large saucepan cook the fettuccine. Drain well. Return pasta to the hot saucepan. Immediately pour the egg mixture over pasta. Add butter. Heat and stir mixture over low heat for about 2 minutes. Add cheese, parsley, and bacon. Toss until combined. Sprinkle with pepper.
2 T evaporated milk
4 oz. fettuccine or linguine
2 t. butter
1/4 c. grated Parmesan cheese
2 T snipped parsley
1 T cooked bacon pieces
coarsely ground pepper
In a small mixing bowl stir together eggs and milk. In a large saucepan cook the fettuccine. Drain well. Return pasta to the hot saucepan. Immediately pour the egg mixture over pasta. Add butter. Heat and stir mixture over low heat for about 2 minutes. Add cheese, parsley, and bacon. Toss until combined. Sprinkle with pepper.
