| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Italian |
Italian |
4 |
Servings |
INGREDIENTS
| 1 |
|
Recipe Egg Pasta (or 3/4 Lb dry fettuccine) |
| 1/4 |
lb |
Bacon (about 4 slices) |
| 1 |
|
Onion |
| 1/2 |
c |
Parmesan cheese, grated |
| 3 |
|
Eggs |
|
|
Salt |
|
|
Pepper |
INSTRUCTIONS
PREPARATION: Make the Egg pasta dough; roll as thin as possible and cut
into 1/8- to 1/4-inch wide strips. Cut the bacon into thin strips
widthwise. Chop the onion. Grate the Parmesan cheese. NOTE: Recipe can be
made to this point several hours in advance. COOKING AND SERVING: Cook the
bacon in frying pan over medium heat until golden brown, about 10 minutes.
Remove bacon and drain on paper towels. Reduce heat to low and cook onion
in bacon fat until soft, about 5 minutes. Remove pan from heat and set
aside. Beat eggs together in a small bowl. Cook pasta in a large pot of
boiling, salted water until tender, about 3 minutes for fresh pasta. Drain
the pasta and return to pot. Over low heat, toss pasta with the bacon,
onion, eggs, and Parmesan cheese until pasta is well coated; heat until
pasta is warmed through. Season to taste with salt and pepper. Serve
immediately.
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