Linguine al la carbonara

Yield: 4 Servings

Measure Ingredient
4 Eggs
¼ cup Whipping cream
¼ cup Margarine
½ pounds Bacon; cut up
12 ounces Linguine
1 cup Parmesan cheese (4 ounces)
¼ cup Parsley
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.



From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, .

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