1/4 pound of bacon
1/4 cup of butter or margarine, softened
1/2 cup of heavy cream at room temp
1/2 cup of Parmesan cheese
2 eggs, slightly beaten
2 tablespoons of parsley flakes
1 12-once package of Fettuccini
1/4 cup of butter or margarine, softened
1/2 cup of heavy cream at room temp
1/2 cup of Parmesan cheese
2 eggs, slightly beaten
2 tablespoons of parsley flakes
1 12-once package of Fettuccini
Slowly fry the bacon until crisp, and then drain and crumble it.
While the bacon is frying, put the Fettuccini on to boil. Boil it until it is
tender.
In a bowl mix the crumbled bacon, cream, Parmesan and parsley.
When the Fettuccini is cooked, drain it. Melt the butter in the empty
pot. Then pour the Fettuccini back in and stir. Then pour the bowl
mixture into the buttered pasta, and toss until it is well coated and
serve. Makes six servings.
While the bacon is frying, put the Fettuccini on to boil. Boil it until it is
tender.
In a bowl mix the crumbled bacon, cream, Parmesan and parsley.
When the Fettuccini is cooked, drain it. Melt the butter in the empty
pot. Then pour the Fettuccini back in and stir. Then pour the bowl
mixture into the buttered pasta, and toss until it is well coated and
serve. Makes six servings.
| This is best made fresh. For dinner for two, cut the ingredients in half and use only the Fettuccini needed for two servings. Nice dish. |
| The Main Courses Chef presents ... Fettuccini Carbonara at The Fatted Café |
| | Back to the Lobby | The Dinner Menu | More Main Courses | German Dishes | The Fatted Café at The Museum on South Main, Coudersport, Pennsylvania |
| Try our Café style homemade noodles |