Yield: 4 Servings
|¼ cup||Whipping cream|
|½ pounds||Bacon; cut up|
|1 cup||Parmesan cheese (4 ounces)|
|Fresh ground black pepper|
Date: Sun, 11 Feb 1996 10:51:55 EST From: AKSC87A@... (MARY JO KNAPPER) Recipe By: The Italian Cookbook Let eggs, cream and butter stand at room temperature 2-3 hrs. Cook bacon til brown and crisp. Drain. Beat eggs and cream until blended. Toss cooked pasta with margarine. Pour eggs and cream over pasta and toss. Add bacon, cheese, parsley and pepper. Serve immediately.
NOTE: I use eggbeaters in this recipe - rather than tempting fate by using raw eggs.
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