| 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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