| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
American |
Pmonfri1 |
2 |
servings |
INGREDIENTS
| 8 |
oz |
Dry spinach fettucine |
| 2 |
tb |
Olive oil |
| 2 |
oz |
Finely-chopped bacon |
| 1 |
|
Garlic clove; minced |
| 2 |
lg |
Eggs; lightly beaten |
| 1/2 |
c |
Grated sharp white cheddar cheese |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
INSTRUCTIONS
Bring a large pot of salted water to a boil, add pasta and cook for 8
to 10 minutes or until "al dente." Meanwhile, heat olive oil in
skillet. Add bacon and saute for about 5 minutes or until it has
rendered its fat and bits are crisp. Add garlic and saute for few
seconds. Remove skillet from over the heat, and set aside until pasta
is done. Whisk eggs and cheese together and season to taste with salt
and pepper. When pasta is done, drain well and return to pot, off
heat. Thoroughly combine with bacon, garlic and oil. Stirring pasta
continuously with a long wooden pasta fork, slowly pour in the egg
mixture. Continue to stir, over low heat, until the eggs thicken into
a sauce. Remove from the heat immediately or eggs will curdle. (If
you are concerned eggs are not cooked enough, continue to cook until
they form soft curds; it won't look pretty but it will taste
delicious.) This recipe yields 2 servings.
Recipe Source: PASTA MONDAY TO FRIDAY with Michele Urvater From the
TV FOOD NETWORK - (Show # PS-6563 broadcast 05-24-1998) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
05-30-1998
Recipe by: Michele Urvater
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