Title: Pesto Carbonara
Categories: Pasta
Yield: 1 Recipe

1/2	lb	Bacon cut in 1/4-inch slices
1/4	c	Fresh basil leaves
5		Garlic cloves
1/2	c	Half and half
2		Eggs; beaten
1	c	Grated Parmesan cheese -(freshly grated)
1	lb	Vermicelli

In a skillet, fry bacon until lightly brown; drain and set aside. Put basil and garlic into a food processor or blender; process or blend until finely minced. In a large bowl, mix the half and half with the eggs; add bacon, basil mixture, and cheese. Cook pasta according to package directions. Drain; immediately add to egg mixture. Cover and let stand for 2 to 3 minutes. Uncover and toss to coat pasta with sauce. Serve immediately. Makes 4 to 6 servings.

QUICK & EASY PASTA RECIPES (March 1995)

Reprinted with permission from: The Electric Kitchen & Hawaiian Electric Company, Inc.

[Meal-Master compatible format by Karen Mintzias]

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