Linguine al la Carbonara

* Exported from MasterCook *

Linguine al la Carbonara *

Recipe By : The Italian Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 eggs
1/4 cup whipping cream
1/4 cup margarine
1/2 pound bacon, cut up
12 ounces linguine
1 cup (4 oz) parmesan cheese
1/4 cup parsley
fresh ground black pepper

Let eggs, cream and butter stand at room temperature 2-3 hrs. Cook
bacon til brown and crisp. Drain. Beat eggs and cream until blended.
Toss cooked pasta with margarine. Pour eggs and cream over pasta and
toss. Add bacon, cheese, parsley and epper. Serve immediately.

NOTE: I use eggbeaters in this recipe - rather than tempting fate by
using raw eggs.

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