Ingredients
1/2 lb bacon cut in 1/4-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 gr, ated)
1 lb vermicelli
Directions
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.
QUICK & EASY PASTA RECIPES (March 1995)
Reprinted with permission from: The Electric Kitchen & Hawaiian
Electric Company, Inc.
[Meal-Master compatible format by Karen Mintzias]
Servings: 1 recipe
Pesto Carbonara Recipe brought to you by Recipe Ideas
Categories: Hawaiian; Italian; Sauce
The History of Recipes
We are able to read the history of written recipes far back into history, in fact as far back into recorded history as the Egyptians, and potentially, even further back. Interesting though that is, sadly, these old cook books were just simple hieroglyphic recipes for preparing meals.
The truth of the matter is, the most ancient recipe found, according to academics are a few ancient tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `wonderful`. As we move into The time of the romans around 25BC a roman called Apicius wrote a number of documents showing how to cook the recipes prepared by the Romans. In his works, Apicius describes how the meals of wealthy Romans were separated into starters, main meal and desserts, a style of dining still practiced today. Aspicius describes how the Roman chefs made use of a good variety of aromatic flavors, including a few that will be familiar to modern cooks like bay, rue and asafoetida. As we move on, we find a couple of books from the fourteenth century : a cookery book published under the title `Forme of Cury`, and another named `Curye on Inglish`. The titles are somewhat misleading tho`, they have no connection with the indian curry that is popular today, but rather accounts of the types of meals eaten by the upper classes. Later, in the fifteenth century, people returning from the crusades brought back many new foods, spices and herbs from the Middle-East, including spices like coriander, parsley, basil and rosemary. These new foods and tastes was responsible for an explosion in recipe books, many of which still exist in private cookery archives. During the next few centuries, the powerful and rich houses strove to lay on the best banquets, and as a result the best chefs and their collection of recipes were at a premium. However, it was during the 19th century that cookery and recipe collections became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, trying out, and publishing recipes to help cooks of their time. By the advent of the 20th century, cook books were starting to become popular due to increased literacy, people having increased spare time and having more disposable income. The revolution that is television gave us celebrity TV chefs and the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, allowing us all to search through thousands of recipes such as those found on sites such as this. |
We hope you enjoy this Pesto Carbonara recipe.
