INGREDIENTS AND DIRECTIONS:
1/4 c. heavy or whipping cream
4 eggs
1/2 lb. bacon, diced
1 green pepper, seeded & diced
1 lb. fettucini or linguini
1 tsp. olive oil
1/4 cup chopped fresh parsley
Salt
1/4 c. butter
Parmesan-Romano cheese, grated
Grated pepper
Sprinkle of salt
Set cream and eggs out of refrigerator to room temperature.
In a skillet, fry diced bacon until crisp. Remove bacon and drain on paper toweling. Reserve 2 tablespoons of bacon fat in skillet. Saute diced green pepper in reserved bacon fat in skillet.
In a large pot of water add:
1 tbsp. salt
1 tsp. olive oil
Bring water to a boil and cook fettucini or linquini according to package directions.
Mix together heavy cream with eggs and melted butter. Add 2 tablespoons finely chopped parsley (save remainder for sprinkling with cheese).
Add heavy or whipping cream (unwhipped) to pan and heat over low heat very briefly. Turn pasta into a heated serving casserole and stir with butter until butter has melted. Stir in egg/cream mixture, and serve with a sprinkling of cheese and chopped fresh parsley.
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