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| Fettucine Carbonara |
| Written by Robert | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Monday, 08 September 2008 | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
![]() 25 Minutes to prepare 2 Minutes to cook 4 servings Ingredients: 1 pound dry fettuccini noodles 1/2 cup grated Parmesan cheese 1 1/4 cups heavy cream 8 slices bacon 4 eggs ground black pepper to taste Preparation: 1. Cook fettuccini 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. Cook for 1 to 2 minutes, or until slightly thickened on low heat. Don't overheat or the eggs will scramble. Season well with black pepper and serve.
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