Yield: 6 Servings
Measure | Ingredient |
---|---|
1 pack | Fettuccune Florentine |
¼ cup | Butter or margarine |
½ cup | Grated Parmesan cheese |
½ cup | Whipping cream |
2 \N | Eggs |
6 \N | Bacon slices,cooked, |
\N \N | Crumbled |
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