Pasta Carbonara

There's a T-shirt that says: "You had me at bacon." I'm pretty sure they were thinking of this recipe. It comes from Jeff Smith's The Frugal Gourmet, and I've made it so often that when I pick that book up and set it down on the table, it automatically falls to that page.

Pasta Carbonara:

1/4 lb bacon

1 stick (1/4 lb) butter

1 cup milk

2 Tablespoons regular vinegar or white wine vinegar

1 lb short pasta

2 eggs, whipped

1/3 cup of fresh-grated Parmesan cheese

Salt and pepper to taste

1. Cook the pasta according to instructions. Drain when slightly al dente.
2. Place three sheets of paper towel on a microwave safe plate. Place the bacon on top, then cover with three more sheets of paper towel. Microwave for 4-6 minutes, depending on the power of your microwave.
3. Meanwhile, melt the butter in a medium-sized pan over medium-high heat.
4. Pour the milk into a microwave-safe cup or measuring cup. Remove bacon when done, place milk inside, and cook for two minutes.
5. Crumble the bacon.
6. Once the milk is done, add it and the bacon to the melted butter. Switch heat to medium.
7. Add vinegar to mix. Stir lightly, then lower heat to medium low. Cook for eight minutes until more or less smooth. (If the mixture curdles and divides when you add the vinegar, start over. Trust me.)
8. Drain pasta and add to a large bowl.
9. Mix eggs in a small bowl. Make sure cheese is grated.
10. Once the sauce is ready, pour the eggs over the pasta, followed quickly by the bacon/butter mixture. This, in effect, cooks the eggs.
11. Add cheese, toss. Add salt and pepper to taste, and serve.

Family Ratings:

Will who hates to admit that it actually tastes good: 8

Lucy. Are you kidding? It has bacon, right?: 10

Jamie. Are you kidding? It has bacon, right?: 10

Ellen, who's not actually that crazy about bacon: 7

Paul, who's not getting any skinnier: 10