Recipe - Linguine Al La Carbonara

4 Eggs
One fourth cup Whipping cream
One fourth cup Margarine
One half pound Bacon; cut up
12 ounce Linguine
1 cup Parmesan cheese (4 ounces)
One fourth cup Parsley
Fresh ground black pepper

Date: Sun, 11 Feb 1996 10:51:55 EST

From: AKSC87A@prodigy.com (MARY JO KNAPPER)

Recipe By: The Italian Cookbook

Let eggs, cream and butter stand at room temperature 23 hrs. Cook bacon
til brown and crisp. Drain. Beat eggs and cream until blended. Toss cooked
pasta with margarine. Pour eggs and cream over pasta and toss. Add bacon,
cheese, parsley and pepper. Serve immediately.

NOTE: I use eggbeaters in this recipe rather than tempting fate by using
raw eggs.

MCRECIPE@MASTERCOOK.COM

MASTERCOOK RECIPES LIST SERVER

From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.