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Suggest a better descriptionTIP: Since this moves quickly, have all ingredients ready, close at hand. Have a hot dish for tossing and hot bowls to receive individual portions. 1. Cook bacon in skillet, stirring frequently, until crisp. Remove with slotted spoon & place on paper towel to drain. 2. Pour off most of fat from pan. Add olive oil & cook onion until tender & browned. Set aside until needed. 3. Cook fettuccine until just done. Drain thoroughly in large colander, lifting strands with 2 forks to make sure all water runs off. Turn into hot bowl. 4. Add onion, bacon, parsley, Fontina, 1/2 cup Parmesan, & yolks. Toss. The heat of the pasta will cook raw eggs on contact. 5. Add salt, freshly ground pepper & red pepper flakes to taste. 6. Serve pasta at once. Pass remaining Parmesan cheese & a pepper mill. GENOA S.E. BELMONT, PORTLAND. WINE: GATTINARA From the
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Serving Size: 1 Serving (120g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 24 | ||
Calories from Fat: 16 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.8g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 3.6mg | 0 % | |
Potassium 56.4mg | 1 % | |
Total Carbohydrate 2.1g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 1.6g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 24
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