Eggs Carbonara
8 eggs
salt
fresh ground black pepper
1/2 cup freshly grated parmigiano-reggiano cheese
1/4 cup milk
1/2 lb pancetta or thickly sliced bacon , sliced crosswise into 1/4 inch strips
1 clove garlic, minced, optional
1 red bell pepper, diced
1 cup fresh Italian parsley, stems discarded before measuring
In a bowl, beat eggs, salt, black pepper, cheese, and milk. Set aside.
Cook pancetta in a saute pan over medium-high heat, stirring occasionally until it is done like crisp pieces of bacon. Drain off excess fat (but leave about 2 tablespoons in the pan).
Add garlic and bell pepper to the pan and cook over medium-high heat for 2 to 3 minutes, or until garlic shows the first sign of turning golden. Add Italian parsley. Stir for 1 more minute. Reduce heat to medium, add egg mixture to pan, and stir until eggs are cooked to your liking. Serve immediately on warmed plates.
YIELD: 4 Servings
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My most prized heirloom is my great-grandmother's iron skillet.
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