| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Italian |
Pasta |
4 |
Servings |
INGREDIENTS
| 4 |
|
Eggs |
| 1/4 |
c |
Whipping cream |
| 1/4 |
c |
Margarine |
| 1/2 |
lb |
Bacon, cut up |
| 12 |
oz |
Linguine |
| 1 |
c |
Parmesan cheese, 4 ounces |
| 1/4 |
c |
Parsley |
|
|
Fresh ground black pepper |
INSTRUCTIONS
Date: Sun, 11 Feb 1996 10:51:55 EST From: AKSC87A@prodigy.com (MARY JO
KNAPPER) Recipe By: The Italian Cookbook Let eggs, cream and butter
stand at room temperature 2-3 hrs. Cook bacon til brown and crisp.
Drain. Beat eggs and cream until blended. Toss cooked pasta with
margarine. Pour eggs and cream over pasta and toss. Add bacon, cheese,
parsley and pepper. Serve immediately. NOTE: I use eggbeaters in this
recipe - rather than tempting fate by using raw eggs.
MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER From the
MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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