Pesto Carbonara

Photo: flickr user nickyfern

Ingredients

1/2 pound Bacon cut in ¼-inch slices

1/4 cup Fresh basil leaves

5 Garlic cloves

1/2 cup Half and half

2 Eggs, beaten

1 cup Grated Parmesan cheese (freshly grated)

1 pound Vermicelli

Preparation

In a skillet, fry bacon until lightly brown; drain and set aside. Put basil and garlic into a food processor or blender; process or blend until finely minced. In a large bowl, mix the half and half with the eggs; add bacon, basil mixture, and cheese. Cook pasta according to package directions.

Drain; immediately add to egg mixture. Cover and let stand for 2 to 3 minutes. Uncover and toss to coat pasta with sauce. Serve immediately.

Makes 4 to 6 servings.