Ingredients Jump to Instructions ↓


  2. 1/4 c. heavy or whipping cream

  3. 4 eggs

  4. 1/2 lb. bacon, diced

  5. 1 green pepper, seeded & diced

  6. 1 lb. fettucini or linguini

  7. 1/4 cup chopped fresh parsley

  8. Salt

  9. 1/4 c. butter

  10. Parmesan-Romano cheese, grated

  11. Grated pepper

  12. Sprinkle of salt

  13. Set cream and eggs out of refrigerator to room temperature.

  14. In a skillet, fry diced bacon until crisp. Remove bacon and drain on paper toweling. Reserve 2 tablespoons of bacon fat in skillet. Saute diced green pepper in reserved bacon fat in skillet.

  15. In a large pot of water add:

  16. 1 tbsp. salt

  17. 1 tsp. olive oil

  18. Bring water to a boil and cook fettucini or linquini according to package directions.

  19. Mix together heavy cream with eggs and melted butter. Add 2 tablespoons finely chopped parsley (save remainder for sprinkling with cheese).

  20. Add heavy or whipping cream (unwhipped) to pan and heat over low heat very briefly. Turn pasta into a heated serving casserole and stir with butter until butter has melted. Stir in egg/cream mixture, and serve with a sprinkling of cheese and chopped fresh parsley.


Send feedback