Carbonara-Jo Ann Seely

Elegant pasta dish

Let stand at room temp for several hours:

       4 eggs

       1/4 cup cream

       1/4 cup butter

Cut up, fry and drain 1/2 lb bacon

1 cup grated Parmesan or Romano cheese (4 oz)

1/4 cup snipped parsley

Pepper

12 oz hot cooked linguine, fettuccine or spaghetti

 Beat eggs and cream until just blended.  When pasta is done drain it then as soon as possible toss with butter and the egg mixture.  The eggs should cook on the hot noodles.  Add bacon, parmesan, parsley and some pepper.  Toss and serve immediately.

Jo Ann Seely