Fettuccine Alla Carbonara Recipe
Ingredients
| 1/4 cup thawed frozen egg product | ||
| 2 tablespoons evaporated skim milk | ||
| 4 ounces fettuccine or linguine | ||
| Margarine | 2 Teaspoon | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| Snipped parsley | 2 Tablespoon | |
| Cooked | 1 Tablespoon | |
| Coarsely ground black pepper | ||
Directions
In a small mixing bowl stir together the thawed frozen egg product and evaporated skim milk.
Set aside.
In a large saucepan cook the fettuccine or linguine according to the package directions, except omit the cooking oil and salt.
Drain well.
Return pasta to the hot saucepan.
Immediately pour the egg mixture over pasta.
Add margarine.
Heat and stir mixture over low heat about 2 minutes or till mixture thickens and pasta is well coated.
Add the Parmesan cheese, parsley, and cooked bacon pieces; toss till combined.
Sprinkle with pepper.
Set aside.
In a large saucepan cook the fettuccine or linguine according to the package directions, except omit the cooking oil and salt.
Drain well.
Return pasta to the hot saucepan.
Immediately pour the egg mixture over pasta.
Add margarine.
Heat and stir mixture over low heat about 2 minutes or till mixture thickens and pasta is well coated.
Add the Parmesan cheese, parsley, and cooked bacon pieces; toss till combined.
Sprinkle with pepper.
Chef
