Title: Pesto carbonara
 Categories: Pasta
      Yield: 1 Recipe
 
    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]