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.