From, "Atlanta Cooknotes," published in cooperation with your Daily InBox newsletter.
INGREDIENTS:
TO PREPARE:
Fry bacon or ham, drain and reserve. Cook fettuccine in boiling, salted water, to which olive oil has been added, for 5 to 6 minutes. Drain. Melt butter over low heat in a large, broad skillet. Saute garlic, parsley, mushrooms and onion over medium heat until tender. Add noodles and toss for 1 minute. Reduce heat; add egg yolks and cream quickly to avoid scrambling. Add 1/2 cup Parmesan cheese and ground pepper. Toss for 30 seconds until cheese begins to melt. Stir in bacon or ham. Serve immediately. Pass remaining Parmesan cheese to sprinkle on top as desired.
SERVES: 12
- 1/2 pound bacon or ham, diced
- 1 gallon boiling, salted water
- 2 tablespoons olive oil
- 1 pound fettuccine
- 6 to 12 tablespoons butter
- 3 garlic cloves, finely chopped
- 4 tablespoons parsley, finely chopped
- 1/2 pound mushrooms, sliced
- 3/4 cup coarsely chopped onion
- 3 egg yolks, beaten lightly
- 1 cup heavy cream
- 6 ounces Parmesan cheese, freshly grated
- Freshly ground pepper
TO PREPARE:
Fry bacon or ham, drain and reserve. Cook fettuccine in boiling, salted water, to which olive oil has been added, for 5 to 6 minutes. Drain. Melt butter over low heat in a large, broad skillet. Saute garlic, parsley, mushrooms and onion over medium heat until tender. Add noodles and toss for 1 minute. Reduce heat; add egg yolks and cream quickly to avoid scrambling. Add 1/2 cup Parmesan cheese and ground pepper. Toss for 30 seconds until cheese begins to melt. Stir in bacon or ham. Serve immediately. Pass remaining Parmesan cheese to sprinkle on top as desired.
SERVES: 12
