Recipe of the Week 7/6/07

Fettuccine alla Carbonara

Time: approx. 25 minutes

Servings: 4

6 slices of bacon, cut into 1-inch pieces

6 ounces of dried fettuccine or linguine

1 egg, beaten

1 cup of half-and-half, light cream, or milk

2 tablespoons of butter or margarine

1/2 cup of grated Parmesan or Romano cheese

1/4 cup of snipped fresh parsley

Coarsely ground black pepper

1. Cook bacon until crisp; drain

2. Cook pasta according to package directions; drain and keep warm

3. Meanwhile, for sauce, in a saucepan combine egg, half-and-half, and butter. Cook and stir over medium heat until egg mixture just coats a metal spoon (about 6 minutes); do not boil. Immediately pour sauce over pasta; stir gently to coat.

4. Add cooked bacon. Parmesan cheese, and parsley; stir gently to combine. Season with pepper. Serve immediately.

We’ve tried this recipe and found it to be a favorite when entertaining guests or for a family meal.

Taste buds are sure to be please with this palatable and simple recipe, which can be made by even the most novice chef.

We welcome your comments and ask that you submit any recipes of your own for inclusion in this publication. Thanks for your input!