| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
4 |
Servings |
INGREDIENTS
| 6 |
sl |
Bacon |
| 1/2 |
c |
Unsalted butter or |
|
|
Margarine |
| 3 |
|
Garlic clove — minced or |
|
|
Pressed |
| 1 |
|
Egg |
| 1 1/2 |
c |
Grated Parmesan cheese — |
|
|
About |
| 1 |
c |
Whipping cream |
| 1/4 |
ts |
Dry oregano leaves |
| 12 |
oz |
Fresh fettuccine |
|
|
Or 10 oz. dry fettuccine |
| 3 |
tb |
Minced parsley |
|
|
Salt |
|
|
Pepper |
INSTRUCTIONS
In a wide frying pan, cook bacon over medium heat until crisp. Lift out,
drain, crumble, and set aside. Melt butter in pan, add garlic and cook,
stirring often, until garlic turns opaque (1 or 2 min.). Remove from heat
and add bacon. In a small bowl, beat egg with cream, cheese and oregano.
Add egg mixture to bacon mixture and stir over med. Heat until sauce is
slightly thickened. Meanwhile, in a 6 to 8 qt. pan. cook fettuccine in 4 tp
6 qts.boiling water just until tender to bite (3 to 4 min. for fresh, 8 to
10 min. for dry), or cook according to package directions. Drain well and
transfer to a warm serving bowl. Add sauce and parsley to pasta; mix
lightly using 2 forks, until pasta is well coated. Season to taste with
salt and pepper. Makes 4 to 6 serving
Recipe By : Baknbread
From: Emory!rahul.Net!watson@sunshine.Edate: Fri, 25 Mar 1994 07:48:43
~0800 (
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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