*  Exported from  MasterCook  *
 
                         Linguine al la Carbonara *
 
 Recipe By     : The Italian Cookbook
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Pasta
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4                    eggs
      1/4  cup           whipping cream
      1/4  cup           margarine
      1/2  pound         bacon, cut up
   12      ounces        linguine
    1      cup (4 oz)    parmesan cheese
      1/4  cup           parsley
                         fresh ground black pepper
 
 Let eggs, cream and butter stand at room temperature 2-3 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 epper. Serve immediately.
 
 NOTE: I use eggbeaters in this recipe - rather than tempting fate by
 using raw eggs.
 
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