| 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 Converted by MM_Buster v2.0l.
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