Pasta Carbonara

hi! This is A, and I know my mom has mentioned that I have taken over the kitchen twice a week.So, I have decided to share all the delicious meals I've been making.If you get a chance to read this recipe, please do ask your kids to help because these recipes can be made with mostly the kid's work!

Last week, we tried a great new pasta recipe that uses the delicious eggs we get from a local farm. Mom is going to highlight the kid friendly parts of the preperation. Enjoy!!!

You need:

1/2 - 3/4 lb. spaghetti (or your favorite pasta) 

1 1/2 c. frozen peas 

4 slices bacon

1 tbsp.  flour 

1/2 c. evaporated milk  

2 large eggs 

1/2 tsp.  salt  

1/2 tsp. freshly ground black pepper 

1/2 c. grated Parmesan cheese

Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions, adding the peas during the final 4 minutes of cooking. Reserve 1 cup cooking liquid. Drain the pasta and vegetables; return to pot. Meanwhile, in medium saucepan, cook the bacon over medium heat until crisp. Drain the bacon on paper towels; reserving 2 teaspoons fat in the saucepan. When the bacon has cooled, chop into small chunks. Whisk in flour. Whisk in the evaporated milk and reserved cooking liquid. Bring to a simmer, whisking occasionally. In a medium bowl, whisk the eggs, salt and pepper. Slowly whisk in 1 cup of the hot milk mixture; return egg mixture to saucepan. Cook over medium-low heat, stirring constantly, until mixture is thickened and bubbly. Add the sauce to the pasta. Stir in the Parmesan cheese. Sprinkle with reserved bacon.