3 egg yolks
1/2 cup 10% cream
1 cup 1% milk
1/2 cup grated parmesan
350g Fettuccine
2 c. tablespoons olive oil
8 slices bacon, cut into small strips
1 c. chives
Beat together egg yolks, milk, cream and parmesan. Book.
Cook pasta as indicated on the box with a little oil in water to prevent sticking together fettuccini.
In a skillet, heat oil over medium heat.
Add bacon and chives, cook for 3-4 minutes then add the mixture to egg / cream and stir frequently for at least 5-6 minutes.
Drain pasta and toss with the sauce.
Serve with garlic bread and a spinach salad.
The Dinner Fix Sandi Richards p. 110
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