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Italian   -   Fettuccine Carbonara   adapted from The Complete Around the World Cookbook

  • 1/4 Pound Bacon -- diced
  • 1/4 Pound Prosciutto -- chopped
  • 2 Cloves Garlic
  • 1 Teaspoon Olive Oil
  • 1 Pound Fettucine -- uncooked
  • 3 Eggs
  • 1/4 Cup Romano Cheese -- grated
  • Pepper -- to taste
  • Parmesan Cheese -- grated
Directions 1. Cook bacon until crisp but not brown.
2. Add garlic, oil, and proscuitto, simmer.
3. Cook pasta as directed.
4. Beat eggs in bowl with romano cheese.
5. Turn drained pasta into bowl with eggs and cheese and toss quickly.
6. Add bacon pan ingredients and toss.
7. Serve piping hot topped with pepper and parmesian cheese.
Serves 4
Time to Make 0:00

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