Pasta Carbonara

Ready in 1 hour

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Grated Parmesan cheese
1 lb Linguini
1 lb bacon; Thick-sliced, diced
1/3 c Italian parsley; Chopped
pepper; Fresh ground, to taste
2 tb Salt
3 Eggs

Original recipe makes 4



1. Saute the bacon in a small skillet until crisp. Remove with a slotted spoon and drain well on a paper towel. 2. Boil the water and cook linguini until firm and tender. 3. Meanwhile, beat the eggs thoroughly in a large bowl suitable for serving. Have the cooked bacon and the chopped parsley ready at hand. 4. When the pasta is done, drain it immediately in a colander, and pour into the bowl of eggs and immediately begin tossing it. As the strands of pasta become coated with the beaten eggs, their heat will cook the eggs. 5. Sprinkle the bacon and parsley on, and serve immediately. This is great with lots of freshly grated Parmesan cheese and freshly ground black pepper. Source: The Silver Palate Cookbook File

Calories Per Serving: 1128 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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