Super Rich Fettuccine
|Bacon slices||5 Ounce (6 slices)|
|Unsalted butter/Margarine||1⁄4 Pound (1/2 cup)|
|Garlic||3 Clove (15 gm), minced or pressed|
|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.
Serving size: Complete recipe
Calories 3860 Calories from Fat 2140
% Daily Value*
Total Fat 241 g370.9%
Saturated Fat 143.7 g718.5%
Trans Fat 0 g
Cholesterol 949 mg316.3%
Sodium 3044.4 mg126.9%
Total Carbohydrates 274 g91.4%
Dietary Fiber 14.3 g57.3%
Sugars 27.6 g
Protein 116 g232.4%
Vitamin A 151.7% Vitamin C 108.6%
Calcium 186.7% Iron 65.6%
*Based on a 2000 Calorie diet