Date: Sun, 11 Feb 1996 10:51:55 EST From: AKSC87A@prodigy.com (MARY JO KNAPPER) Recipe By: The Italian Cookbook 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 pepper. Serve immediately. NOTE: I use eggbeaters in this recipe - rather than tempting fate by using raw eggs. MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER From the MasterCook recipe list. Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (430g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 457 (56%)|
|Amt Per Serving||% DV|
|Total Fat 50.8g||68 %|
|Saturated Fat 13.1g||66 %|
|Monounsaturated Fat 21.1g|
|Polyunsanturated Fat 11.1g|
|Cholesterol 1124mg||346 %|
|Sodium 641.6mg||22 %|
|Potassium 535.6mg||14 %|
|Total Carbohydrate 48.7g||14 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 48.4g|
|Protein 41.3g||59 %|
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Calories per serving: 816
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