This recipe is straight out of the Better Homes and Gardens Cookbook. We were going to have tacos tonight, but I forgot to pull the beef out of the freezer last night. I figured bacon probably thaws faster and if it is a little frozen you just leave it in the microwave longer. Trying to cook semi-frozen ground beef is disgusting, and since I sort of think cooking ground beef is disgusting anyway I decided to go a different direction. Steve claims this is the best pasta I have ever made. It will definitely be made again sometime. Disclaimer: Steve LOVES bacon.
Ingredients:
6 slices of bacon cut into 1-inch pieces (I actually diced them)
6 ounces of fettuccine or linguine
1 egg, beaten
1 cup half and half, light cream, or milk
2 Tablespoons butter
1/2 cup grated Parmesan cheese
1/4 cup snipped fresh parsley (I just used some dry parsley)
1. Cook bacon until crisp, drain. (I just microwaved it.)
2. Cook pasta according to package directions, drain and keep warm.
3. Meanwhile, in a saucepan combine egg, half-and-half, and butter. Cook and stir over medium heat until egg mixture just coats a metal spoon (about 6 minutes); do not boil. Immediately pour sauce over pasta; stir gently to coat. (I didn't know what "just coats a metal spoon" meant, so I just cooked it until I was sure the egg was cooked.)
4. Add cooked bacon. Parmesan cheese, and parsley; stir gently to combine. Serve immediately.
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