From, "Atlanta Cooknotes," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Fry bacon and drain, reserving drippings. Saute onion in drippings until soft and add garlic. In a small bowl, beat the egg, egg yolk, salt, cheese, beef broth and wine. Cook noodles for ten to twelve minutes in boiling, salted water. Drain. Toss the noodles with butter, 1/8 cup cream, and cracked pepper. Add bacon, onion-garlic mixture, and egg sauce. Toss until well mixed, adding more cream if mixture seems too dry.
SERVINGS: 2
- 2 to 3 slices bacon, chopped
- 1/2 small onion, chopped
- 1 small garlic clove, pressed
- 1 egg
- 1 egg yolk
- 1/4 teaspoon salt
- 3/8 cup grated Parmesan cheese
- 2 Tablespoons homemade or canned beef broth
- 1-1/2 Tablespoons Madeira or Marsala wine or sweet sherry
- 1/2 pound fettuccine or linguine
- 2 Tablespoons unsalted butter
- 1/8 to 1/4 cup heavy cream
- Cracked pepper, to taste
TO PREPARE:
Fry bacon and drain, reserving drippings. Saute onion in drippings until soft and add garlic. In a small bowl, beat the egg, egg yolk, salt, cheese, beef broth and wine. Cook noodles for ten to twelve minutes in boiling, salted water. Drain. Toss the noodles with butter, 1/8 cup cream, and cracked pepper. Add bacon, onion-garlic mixture, and egg sauce. Toss until well mixed, adding more cream if mixture seems too dry.
SERVINGS: 2
