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rcp-spaghetti

Adapted from BaconSalt.com

Ingredients:

1 stick unsalted butter
1 cup milk
2 tablespoons white wine vinegar
1 pound spaghetti pasta
2 eggs, whisked
1/2 cup shredded Parmesan cheese
Bacon Salt

Directions:

Heat butter and milk together until butter melts. Add vinegar, and cook over medium heat until smooth (approx. 15 minutes.)

Cook pasta in boiling water. Drain pasta and return to pot.

Stir in eggs, cheese and sauce immediately. Season with Bacon Salt and a sprinkle of chopped fresh parsley.

Notes:

Dairy

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