From, "Atlanta Cooknotes," published in cooperation with your Daily Inbox Newsletter.


  • 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


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.


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