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Super Rich Fettuccine

Italian.Chef's picture
  Bacon slices 5 Ounce (6 slices)
  Unsalted butter/Margarine 1⁄4 Pound (1/2 cup)
  Garlic 3 Clove (15 gm), minced or pressed
  Egg 1
  Whipping cream 1 Cup (16 tbs)
  Grated parmesan cheese 5 Ounce (1 cup)
  Dry oregano leaves 1⁄4 Teaspoon
  Fresh fettuccine/10 ounces dry fettuccine 12 Ounce
  Minced parsley 3 Tablespoon

In a wide frying pan, cook bacon over medium heat until crisp.
Lift out, drain, crumble, and set aside; discard drippings.
Melt butter in pan; add garlic and cook, stirring often, until garlic turns opaque (1 to 2 minutes).
Remove from heat and add bacon.
In a small bowl, beat egg with cream, cheese, and oregano.
Add egg mixture to bacon mixture and stir over medium heat until sauce is slightly thickened.
Meanwhile, in a 6- to 8-quart pan, cook fettuccine in 4 quarts boiling water just until tender to bite (3 to 4 minutes for fresh pasta, 8 to 10 minutes for dry); or cook according to package directions.
Drain well and transfer to a warm serving bowl.
Add sauce and parsley to pasta; mix lightly, using 2 forks, until pasta is well coated.
Season to taste with salt and pepper.

Recipe Summary

Side Dish

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