Update my dinner status, I'm making this tonight.
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
TIP: 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 . Downloaded from G Internet, G Internet.
