Ingredients: 4 pats REAL butter
4 oz 6 slices bacon cut into small pieces
3 cloves Garlic, finely chopped
5 Egg yolks (3-4 if larger eggs are used)
2 cups Heavy cream
1 cup Grated Parmesan cheese
Freshly ground pepper (to taste)
1/4 cup Chopped parsley
1 lb Pasta (more or less according to your taste)
Description: In a large skillet, melt the butter over moderate heat. Add the bacon and sauté until crisp, 3 to 5 minutes or so. Drain off all but a thin film of fat. Add the garlic and sauté about 1 minute more. In a bowl, beat the egg yolks, cream, and 1/2 cup of the Parmesan. Add cooked, drained pasta to the skillet and pour in the cream mixture. Toss over low heat until the sauce thickens and coats the pasta, 2 to 3 minutes. Serve immediately, sprinkled generously with remaining Parmesan cheese, black pepper and parsley.
This recipe can be made with Fettuccine, Angel Hair or Thin Linguine.
I suggest serving with a spring greens salad, some fresh bread and a nice bottle of wine.
Enjoy, Mark W3WLW