Tuesday, May 6, 2008

Fettuccine alla Carbonara

6 slices bacon, cut into 1-inch pieces
6 ounces dried fettuccine or linguine (we only had spaghetti, so that's what we used)
1 beaten egg
1 cup half-and-half, light cream, or milk
2 tablespoons butter or margarine
1/2 cup grated Parmesan or Romano cheese
1/4 cup snipped fresh parsley
Coarsely ground black pepper

1. Cook bacon until crisp. Drain.
2. Cook pasta according to package directions. Drain; keep warm.
3. Meanwhile, for sauce, in a saucepan combine egg, half-and-half, and butter. Cook and stir over medium heat until egg mixture just coats a metal spoon (about 6 minutes); do not boil. Immediately pour sauce over pasta; stir gently to coat.
4. Add cooked bacon, Parmesan cheese, and parsley; stir gently to combine. Season with pepper. Serve immediately.

Note: Brittany and I thought this could have used a bit more flavor, but we didn't have as much Parmesan cheese as the recipe called for. Recipe from the Better Homes and Gardens New Cook Book, 12th edition. Makes 4 servings.

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