Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Recipe Egg Pasta (or 3/4 Lb 1/2 c Parmesan cheese, grated
-dry fettuccine) 3 Eggs
1/4 lb Bacon (about 4 slices) Salt
1 Onion Pepper

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.

Makes 4 servings.

[COOKS March-April 1988]

Browse by categories