Fettuccine Carbonara

By JJG

Ingredients

• 1/2 pound sliced bacon, cut up
• 4 eggs, at room temperature
• 1/4 C whipping cream, at room temperature
• 1 C grated fresh parmesan cheese
• 16 ounces fettuccine or linguine
• 1/4 C margarine or butter, cut up and at room temperature
• 1/4 C snipped parsley
• Fresh ground pepper (optional)

Preparation

Step 1

In a skillet, cook bacon until crisp. Remove and drain on paper towels.

Meanwhile, in a medium mixing bowl, beat together eggs and cream just until blended. Stir in cheese and set aside.

In a large kettle or Dutch oven, cook pasta according to package directions. Drain and immediately return to hot kettle or Dutch oven. Toss pasta with margarine or butter until melted. Add bacon and cheese mixture. Toss gently until well mixed. Transfer to a warm serving dish. Sprinkle with parsley and pepper, serve immediately.