Pesto Carbonara

1/2 lb Bacon

- cut in 1/4-inch slices 1/4 c Fresh basil leaves

5 Garlic cloves

1/2 c Half and half

2 Eggs; beaten

1 c Grated Parmesan cheese

--(freshly grated) 1 lb Vermicelli

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]