[imcarthur]

You should, Livi. Kids love cooking & making a serious mess in the kitchen. The dough of the CCC recipe is good to eat UNBAKED too.

Another quick & easy pasta classic . . .

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Egg noodles-charcoal maker’s style or Pasta Carbonara

2 tablespoons olive oil
1/2 pound lean, thick sliced bacon (Italian pancetta or even normal sliced bacon)
A pinch crushed, dried red pepper flakes
2 tablespoons butter
12 ounces tagliatelle or broad egg noodles
3 eggs, well beaten
1/2 cup freshly grated Parmesan cheese (the real stuff please)

In a heavy skillet heat the olive oil. (Omit oil if using fatty bacon) Chop the bacon and fry in the oil until crisp. Add the pepper flakes and butter and heat just until the butter melts. Remove from heat.

Meanwhile, bring 3 quarts of water to a boil. Add some salt. Add the noodles and cook until they are al dente (tender, but still firm in texture). Drain but do not rinse.

Add immediately to the bacon mixture. Pour the eggs over the noodles and toss the eggs, bacon and noodles together. The mixture should be hot enough to "cook" the eggs. If the eggs do not appear cooked, continue to toss the noodles over very low heat for 1 or 2 minutes.

Plate it & eat IMMEDIATELY with fresh ground pepper.

MAKES 3 TO 4 SERVINGS.

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Ian