Fettuccine florentine carbonara

Yield: 6 Servings

Measure Ingredient
1 pack Fettuccune Florentine
¼ cup Butter or margarine
½ cup Grated Parmesan cheese
½ cup Whipping cream
2 Eggs
6 Bacon slices,cooked,
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

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