Pasta Carbonara I

"Lots of crispy bacon is tossed with hot, buttered noodles, whipped egg and cream, and a generous measure of cheese to make this delicious classic. Stir until the heat of the pasta cooks the eggs, then serve with parsley and ground pepper."

NGREDIENTS (Nutrition)

• 1/2 pound bacon, cut into small pieces
• 4 eggs, room temperature
• 1/4 cup heavy cream at room temperature
• 1 cup grated Parmesan cheese
• 16 ounces dry fettuccine pasta
• 1/4 cup butter, softened
• 1/4 cup chopped parsley
• ground black pepper to taste

DIRECTIONS

1. Cook bacon until crisp. Drain on paper towels.
2. In medium bowl beat together eggs and cream just until blended. Stir in cheese and set aside.
3. Cook pasta according to package directions. Drain and return to pan. Toss with butter until it is melted. Add bacon and cheese mixture and toss gently until mixed.

Fettucine Carbonara

"Easy restaurant quality carbonara. I am asked to make this again and again from both friends and family!"

INGREDIENTS (Nutrition)

• 1 pound dry fettuccini noodles
• 8 slices bacon
• 4 eggs
• 1/2 cup grated Parmesan cheese
• 1 1/4 cups heavy cream
• ground black pepper to taste

DIRECTIONS

1. Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
2. Fry bacon in skillet over medium heat until crispy, remove and drain on paper towel. Chop with knife into bits.
3. Beat the eggs, cheese and cream in a bowl, then add the bacon. Pour over the pasta in the pan and toss gently using tongs.
4. Return the pan to a very low heat and cook for 1 to 2 minutes, or until slightly thickened. Don't overheat or the eggs will scramble. Season well with black pepper and serve.