First Farm Inn

Idlewild, Kentucky

Specialty Recipe

Pasta Carbonara

Ingredients

1 pound. bacon

1 pound extra thin spaghetti or vermicelli

several cups whole milk or skim milk

8 ounces of neufchatel (low fat cream cheese) cheese

1/2 teaspoon garlic salt

1 teaspoon dried basil

1 teaspoon parsley

1 teaspoon oregano and/or Italian seasoning mix

1/2 to 1 cup of fresh grated or shredded parmesan cheese

Eggs (2 per person)

Brown bacon, drain on paper towels on paper plate and drain skillet.

Cook extra thin spaghetti or vermicelli in 4 quart pan for 10 minutes. Drain the water and add several cups of whole milk to prevent it from sticking. (You may use some or all cream if you want a higher calorie dish or use skim milk for less fat.) Add neufchatel (low fat cream cheese) cheese, cover and replace the pot on the burner, now set to low. Add garlic salt, dried basil, parsley and oregano and/or Italian seasoning mix. (Use about 2 teaspoons if herbs are fresh.) Add fresh grated or shredded Parmesan cheese. Stir to distribute cheese. Add more milk if needed.

In the bacon fryings in the skillet, scramble roughly 2 eggs per person, stirring so they are separated into fine crumbs. Crunch bacon inside paper towel into fine crumbs and replace on paper plate. Place pasta in serving bowl, top with scrambled eggs and crumbled bacon. Serve with pepper grater and more grated parmesan if desired. We serve it with warm homemade French bread.

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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