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    • annk7

      1 pound dry pasta
      8 slices bacon or pancetta
      4 eggs
      1 1/2 cups grated Parmesan cheese
      1 cup heavy cream
      ground black pepper to taste (optional)
      1. Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
      2. Fry bacon/pancetta in skillet over medium heat until crispy, remove and drain on paper towel. Chop with knife into bits.
      3. Beat the eggs, cheese and cream in a bowl, then add the bacon. Pour over the pasta in the pan and toss gently using tongs.
      4. Return the pan to a very low heat and cook for 1 to 2 minutes, or until slightly thickened. Don’t overheat or the eggs will scramble. Season well with black pepper and serve.

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