Basil Carbonara


10 slices bacon
1/4 cup fresh basil leaves
4 to 6 cloves garlic
2 eggs, beaten
1/2 cup half-and-half
1 cup fresh grated Parmesan
1 pound pasta


Boil water to cook pasta. Fry bacon, drain, and chop into ¼-inch slices. Blend, process, or chop basil and garlic until finely minced. In another bowl, mix eggs and half-and-half, then add bacon, basil mixture, and grated cheese. Meanwhile, cook pasta as directed, drain, then immediately add sauce while the pasta is still hot. Cover and let sit for 2 to 3 minutes. (The hot pasta cooks the egg.) Toss and serve at once with extra Parmesan.


Makes 4 to 6 servings.

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