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Fettuccine florentine carbonara

Yield: 6 Servings

Ingredients:

• 1 pk Fettuccune Florentine
• 1/4 c Butter or margarine
• 1/2 c Grated Parmesan cheese
• 1/2 c Whipping cream
• 2 Eggs
• 6 Bacon slices cooked Crumbled
• 2 tb Chopped parsley

Instructions:

Cook pasta according to package directions; drain. Meanwhile in medium saucepan over medium heat melt butter; blend in cheese. Stir in whipping cream; heat almost to boiling stirring constantly with wire whisk. Place eggs in small bowl; beat slightly stir small amount of hot cream mixture into eggs; pour egg mixture into saucepan. Cook over low heat stirring constantly with whisk until thoroughly heated about 5 minutes. Stir in bacon and parsley; toss sauce with hot pasta. Serve immediately. Taken from the RONZONI Fettucine Florentine package Formatted by Wendy Lockman 03/10/96

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