Pasta, Pork Mutton Veal

FETTUCINE CARBONARA

  • 12 oz. Package Fettuccine
  • 1/2 Pound Canadian bacon
  • 1/2 Cup Butter
  • 3 Egg yolks
  • 2/3 Cup Whipping cream
  • 2/3 Cup Parmesan cheese, shredded
  • Dash Salt & Pepper

    • Slice Canadian bacon into julienne strips. Cook noodles according to package directions. Drain. Meanwhile saute bacon in 1 tablespoon of the butter until slightly browned.In separate bowl mix egg yolks to cream. Mix well. Add remaining butter to skillet, melt over low heat. Add cooked noodles to skillet, HEAT 2 minutes, stir constantly. Remove from heat. Stir egg mixture to skillet quickly to prevent eggs from hardning. Consistency should be creamy. Add half of the parmesan cheese, and salt and pepper, TOSS to blend. Serve on heated platter. Sprinkle with remaining cheese.

    6 Servings

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Dawn Nemitz of Minooka, IL. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!