| PASTA CARBONARA | |
1/4 c. heavy or whipping cream 4 eggs 1/2 lb. bacon, diced 1 green pepper, seeded & diced 1 lb. fettucini or linguini 1 tsp. olive oil 1/4 cup chopped fresh parsley Salt 1/4 c. butter Parmesan-Romano cheese, grated Grated pepper Sprinkle of salt Set cream and eggs out of refrigerator to room temperature. In a skillet, fry diced bacon until crisp. Remove bacon and drain on paper toweling. Reserve 2 tablespoons of bacon fat in skillet. Saute diced green pepper in reserved bacon fat in skillet. In a large pot of water add: 1 tbsp. salt 1 tsp. olive oil Bring water to a boil and cook fettucini or linquini according to package directions. Mix together heavy cream with eggs and melted butter. Add 2 tablespoons finely chopped parsley (save remainder for sprinkling with cheese). Add heavy or whipping cream (unwhipped) to pan and heat over low heat very briefly. Turn pasta into a heated serving casserole and stir with butter until butter has melted. Stir in egg/cream mixture, and serve with a sprinkling of cheese and chopped fresh parsley. | |
