| 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 <LHunter722@AOL.COM>
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