1/4 pound of bacon
1/4 cup of butter or margarine, softened
1/2 cup of heavy cream at room temp
1/2 cup of Parmesan cheese
2 eggs, slightly beaten
2 tablespoons of parsley flakes
1 12-once package of Fettuccini
Slowly fry the bacon until crisp, and then drain and crumble it.
While the bacon is frying, put the Fettuccini on to boil. Boil it until it is tender.
In a bowl mix the crumbled bacon, cream, Parmesan and parsley.
When the Fettuccini is cooked, drain it. Melt the butter in the empty pot. Then pour
the Fettuccini back in and stir. Then pour the bowl mixture into the buttered pasta, and
toss until it is well coated and serve. Makes six servings.
|Best served fresh.
Makes four servings.
|The Main Courses Chef presents ...
at The Fatted Café