Begin by placing raw whole eggs in a bowl of warm ( not boiling or extremely hot) water to bring to room temperature. Follow cooking directions on fettuccine noodles, cook to desired tenderness, drain, set to side. Score fat on sides of bacon, place bacon on a baking sheet without allowing overlap. You may slice bacon to accommodate in pan. Bake bacon in a preheated oven temp 375. Flip bacon after 12 minutes, then continue to back until crisp. Remove bacon from pan and place on paper towels to allow to drain fat. Retain 1 tsp bacon fat renderings. On med/ low heat combine cream and butter allowing butter to melt but not boil. Crack and beat eggs in a separate container. Add a small amount of cream mixture to eggs beating continually to prevent cooking of eggs. Slowly incorporate egg mixture to cream mixture on low heat until completely added. Bring to near boil then add 1 tsp of bacon fat. Add cheese slowly while beating. Combine with noodles mix thoroughly. Add parsley and pepper to taste. Crumble bacon over pasta, toss, serve.
It's not as hard as it looks. Scoring the bacon helps it stay flat and get very crisp. You don't want scrambled Gregg's so add them slowly to the cream that is not boiling.
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|Serving Size: 1 Serving (227g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 488 (62%)|
|Amt Per Serving||% DV|
|Total Fat 54.2g||72 %|
|Saturated Fat 28.6g||143 %|
|Monounsaturated Fat 13.7g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 489.2mg||151 %|
|Sodium 1714mg||59 %|
|Potassium 311.1mg||8 %|
|Total Carbohydrate 26.4g||8 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 25.1g|
|Protein 47.4g||68 %|
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Calories per serving: 785
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