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Pasta Carbonara




Source of Recipe


Rep. John Baldacci (D-Maine)
Cut 1/4 pound bacon into little pieces and cook until clear in a cube of butter. Heat 1 cup milk in a small saucepan and add the bacon and butter. Add 2 tbsp. wine vinegar. This will turn the milk to cheese. Simmer for about 15 minutes until the sauce cooks smooth.

Boil your favorite pasta. Drain and return to the pan. Immediately throw in two whipped eggs, the above sauce and 1/3 cup freshly grated Parmesan or Romano cheese. Season with salt and pepper, toss and serve.



Italian Copenata
Preparation:
Cut 2 lbs. of fresh eggplant into 1-inch cubes. Dust with 1 tbsp. salt and allow to drain in a colander. Meanwhile, in a little olive oil, sauté 2 cups of coarsely chopped celery, 1 cup chopped carrot, along with 3/4 cup yellow onion for about 15 minutes. Use a large frying pan for this. Then sauté the drained eggplant for 10 minutes in a little oil. Place all of these in a heavy 2-quart kettle and add 1/3 cup wine vinegar, 4 tsp. sugar, 3 cups canned tomatoes mashed, 2 tbsp. tomato paste, 6 green olives chopped, 2 tbsp. capers, 4 or 5 anchovies in oil, and let all of this simmer for 15-20 minutes. Add salt and pepper, chill and serve.