Fettuccine With Bacon and Eggs |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I got this recipe out of the All You magazine. The picture looks really good. Ingredients:
1/2 lb sliced bacon |
1 tablespoon extra virgin olive oil |
1 medium onion, chopped finely |
1 cup canned chicken broth |
1/2 teaspoon salt |
4 tablespoons unsalted butter |
12 ounces spinach fettuccine |
4 large eggs |
1/2 cup finely shredded parmesan cheese |
2 tablespoons minced fresh chives or 2 tablespoons parsley |
fresh ground pepper |
Directions:
1. cook back in large skillet until crisp. drain and set aside. Pour all but about 1 tbsp of bacon grease out of pan. Add oil and onion cook over medium heat until softened. Remove from heat, add chicken broth, salt and butter.
2. Bring a pot of salted water to a boil. Add fettuccine.
3. Add eggs in their shells to pasta pot and cook until pasta is done.
4. Reserve 1 cup pasta cooking water and drain pasta and eggs in a colander together.
5. Bring sauce in skillet to a simmer. Add pasta and cook stirring until heated through.
6. Put pasta in large bowl, add 1/2 to 1 cup of the cooking water and 1/4 cup parmasan cheese and toss well.
7. Peel eggs and chop.
8. Sprinkle egg, crumbled bacon and chives on pasta and toss. Season wit pepper and toss again.
9. Sprinkle remaining 1/4 cup cheese over individual servings.
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