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Thursday, September 24, 2009

Fettucine Carbonara

*We love Italian dishes, and this is a fantastic one for a quick meal. We serve it with freshly steamed vegies or salad*

4 bacon rashers, diced
375g (13 oz) fettucine pasta (or an alternative pasta)
3 egg yolks, beaten lightly
1 cup cream
1/2 cup finely grated parmesan cheese (we often use other cheese - whatever is on hand)
2 tablespoons coarsely chopped fresh chives or 2 teaspoons dried chives

Cook bacon in heated small frying pan, stirring, until crisp. Drain on absorbent paper towelling. Cook pasta in saucepan of boiling water until just tender. Drain. Combine pasta in large bowl with all ingredients. Serve hot.
Serves 4.

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