As promised... a recipe using ingredients from Heritage Harvest Farm!
This recipe calls for bacon, but I had a lot of small pieces of ham left over from Easter, so I subsituted to use what I had on-hand. To come up with a rich sauce, use real butter instead of margarine.
It's a great Italian meal when spaghetti is becoming tiresome. Serve with warmed Heritage Harvest Farm's braid bread and a spinach salad for a complete meal.
A picture of last night's dinner is posted on our Facebook page.
Fettucine all Carbonara
6 ounces dried fettucini pasta
1 egg (Heritage Harvest Farm product), beaten
1 cup milk
2 tablespoons butter
1/2 cup cubed ham or 6 sliced cooked bacon
Fresh chopped parsley (Heritage Harvest Farm product)
Freshly cracked black pepper
1. Cook pasta according to directions.
2. While pasta is cooking, combine butter, milk and beaten egg into medium saucepan. Cook over medium heat until sauce coats the back of a metal spoon, about 6 - 8 minutes. Stir frequently. Do Not Boil, or your eggs will curdle.
3. Once pasta is cooked, drain it and pour the sauce over it. Add your ham or bacon and stir to coat pasta.
4. Serve immediately with parmesan cheese, parsley and pepper.