| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Pasta |
4 |
Servings |
INGREDIENTS
| 1/8 |
lb |
Bacon |
| 1/2 |
|
Stick butter |
| 1/2 |
c |
Whole milk |
| 1 |
tb |
White wine vinegar |
| 1 |
lb |
Linguine |
| 2 |
|
Eggs; whipped |
|
|
Salt & pepper |
| 2 |
tb |
Fresh parsley; chopped |
| 1/4 |
c |
Ground Parmesan cheese |
INSTRUCTIONS
Cut the bacon into small pieces and cook in the butter until crisp. Heat
the milk in a saucepan, and add the bacon and butter. Add the vinegar; this
will turn the milk to cheesey. Simmer for about 15 minutes or until the
sauce cooks itself smooth.
Boil the linguine until it is al dente. Drain and return to the pan.
Immediately add the eggs, the bacon sauce, and the grated cheese. Season
with salt and pepper, toss well, top with fresh parsley and serve.
NUTRITIONAL INFORMATION per serving: 525 Calories; 20g Protein; 206mg
Cholesterol; 42g Carbohydrate; 644mg Sodium; 31g Fat
Recipe Page 14 July 96
From the Gourmet Connection recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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