Yield: 6 Servings
|1 pack||Fettuccune Florentine|
|¼ cup||Butter or margarine|
|½ cup||Grated Parmesan cheese|
|½ cup||Whipping cream|
|2 tablespoons||Chopped parsley|
Cook pasta according to package directions; drain. Meanwhile, in medium saucepan over medium heat, melt butter; blend in cheese. Stir in whipping cream; heat almost to boiling, stirring constantly with wire whisk. Place eggs in small bowl; beat slightly, stir small amount of hot cream mixture into eggs; pour egg mixture into saucepan. Cook over low heat, stirring constantly with whisk until thoroughly heated, about 5 minutes. Stir in bacon and parsley; toss sauce with hot pasta. Serve immediately.
Taken from the RONZONI Fettucine Florentine package Formatted by Wendy Lockman 03/10/96