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Pasta Carbonara

Pasta Carbonara

1 ½ lbs. Bacon, fried crispy and chopped into small pieces. Reserve bacon grease.
1 1/3 lbs. Grated Parmesan cheese
4 to 5 eggs
2 Tbsp. butter
Pepper to taste
1 ½ lbs. Penne pasta

In a large bowl mix grated cheese, eggs and pepper. Cook pasta. Drain. Return pasta to pot. Add cheese mixture and stir well. Add chopped bacon. Add enough grease to coat pasta like a light sauce. Serve immediately. Garnish with parsley.

“Alla carbonara” means “in the manner of coal miners.” According to legend, the dish was popular with miners because the few ingredients could easily be carried or, in the case of eggs, pocketed from henhouses on the way to work. When they got hungry, a simple campfire in the woods was ll that was needed to make an elegant meal. The liberal use of pepper is considered a modern-day metaphor for the specks of coal that would inevitably drop from the miners’ clothing onto the plates of pasta.