Linguine Al la Carbonara
4 Eggs
1/4 cup of Whipping cream
1/4 cup of margarine
1/2 pound of bacon; cut up
12 ounces of Linguine
1 cup of Parmesan cheese (4 ounces)
1/4 cup of Parsley
Fresh ground black pepper |
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Date: Sun, 11 Feb 1996 10:51:55 EST From: AKSC87A@prodigy.com (MARY JO KNAPPER) 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. Recipe By: The Italian CookbookMC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER From the MasterCook recipe list. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.
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