| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Italian | Italian, Cuisine | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Bacon; finely chopped |
| 3 | Cloves garlic (or more!); finely chopped | |
| 6 | Scallions, white & bit of green part; sliced | |
| 4 | Eggs | |
| 1 | c | Heavy cream |
| 1 | c | FRESH Parmesan cheese; grated (NO SUBSTITUTIONS) |
| 1 | lb | Thin spaghetti or angel hair |
INSTRUCTIONS
In a heavy skillet (I use a wok), cook bacon stirring often until limp. Add garlic and green onions; cook until bacon is lightly browned and crisp. Don't overcook! Start pasta, cooking according to package directions. Drain; add a small amount of olive oil and keep warm In a medium size bowl, beat eggs and cream with an electric mixer on medium until very well blended and frothy. Add Parmesan cheese. Add pasta to skillet. Toss with bacon mixture. Pour egg/cheese mixture over pasta. Stir; heat through (Don't overcook or eggs may set!). Serve immediately with freshly grated Parmesan. Recipe By : Laura Hunter Posted to FOODWINE Digest 15 November 96 Date: Fri, 15 Nov 1996 19:15:24 -0500 From: Laura Hunter <[email protected]>
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