| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
4 |
Servings |
INGREDIENTS
| 1/4 |
lb |
Bacon slices; chopped |
| 3 |
tb |
Chopped onion |
| 1 |
|
Clove garlic; minced |
| 1 |
c |
Whipping cream |
| 8 |
oz |
Ronzoni thin spaghetti; uncooked |
| 1/4 |
c |
Grated parmesan cheese |
| 1/8 |
ts |
Ground black pepper |
| 2 |
tb |
Chopped fresh parsley |
INSTRUCTIONS
In skillet over medium heat, cook bacon until limp. Add onion; continue,
stirring frequently, until bacon has browned. Add garlic; cook 30 seconds.
Drain fat, reserving 1 tablespoon in pan. Add whipping cream; heat to
boiling. Reduce heat; simmer 3 minutes. Meanwhile, cook pasta according to
package directions; drain. Place in pan with cream mixture. Add cheese,
pepper and parsley. Toss hot sauce with spaghetti; serve immediately.
NOTE: Recipe can be doubled; increase onion to 1/2 cup.
Notes: Prep Time: 15 min. - Start to Finish: 20 min.
Recipe by: Ronzoni(r)
Posted to brand-name-recipes by Beach Princess<barbra@pipeline.com> on Jan
21, 1998
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