| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Pasta, Cheese/eggs |
6 |
Servings |
INGREDIENTS
| 1 |
pk |
Fettuccune Florentine |
| 1/4 |
c |
Butter or margarine |
| 1/2 |
c |
Grated Parmesan cheese |
| 1/2 |
c |
Whipping cream |
| 2 |
|
Eggs |
| 6 |
|
Bacon slices,cooked, |
|
|
Crumbled |
| 2 |
tb |
Chopped parsley |
INSTRUCTIONS
Cook pasta according to package directions; drain. Meanwhile, in medium
saucepan over medium heat, melt butter; blend in cheese. Stir in whipping
cream; heat almost to boiling, stirring constantly with wire whisk. Place
eggs in small bowl; beat slightly, stir small amount of hot cream mixture
into eggs; pour egg mixture into saucepan. Cook over low heat, stirring
constantly with whisk until thoroughly heated, about 5 minutes. Stir in
bacon and parsley; toss sauce with hot pasta. Serve immediately.
Taken from the RONZONI Fettucine Florentine package Formatted by Wendy
Lockman 03/10/96
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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