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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
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|Serving Size: 1 Serving (120g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 16 (67%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 24
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