Recipe - Linguine Carbonara

8 ounce Dry linguine pasta
1 cn (385 mL) Carnation
Evaporated Milk
One half cup Grated Parmesan cheese
One half teaspoon Dried oregano leaves
One fourth teaspoon Dry mustard powder
One fourth teaspoon Garlic powder
2 Eggs, lightly beaten
6 sl Bacon, cooked crispy and
crumbled *
1 Tomato, minced
Salt and pepper
Chopped fresh parsley
Grated Parm. cheese

Cook pasta according to package directions. Drain; return pasta to pot. Add
e. milk, Parm. cheese, oregano, mustard and garlic powder. Cook and stir
over med. high heat until sauce is bubbling and thickened. Stir in eggs and
just return to boil. Remove from heat; add bacon and tomato. Toss gently.
Season with salt and pepper to taste. Serve immediately, garnished with
parsley and extra Parm. if desired. Makes 4 servings.

*Note: to reduce fat and cleanup time, cook bacon by microwaving. Place
slices in single layer, on plate lined with paper towels. cover with a
paper towel to control spatters. cook on HIGH 6 to 8 min. until crispy,
rearranging slices half way through cooking.
Posted to EATL Digest 27 Feb 97 by Lilia Prescod
lprescod@ITRC.UWATERLOO.CA on Feb 28, 1997.