Blondie's Carbonara |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4-6 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1-1/2 pounds bacon, diced | 1/2 cup plus 3 tablespoons olive oil, divided | 1 large onion, finely chopped |
| 1 large green pepper, finely chopped | 1/2 cup chopped fresh mushrooms | 3/4 cup Chablis or other dry white wine |
| 1 (12-ounce) package fettuccine | 1/2 cup butter or margarine, melted | 2 eggs, beaten |
| 3/4 cup greated Parmesan cheese | 3/4 cup grated Romano cheese | 1/3 cup chopped fresh parsley |
| freshly ground pepper to taste | ||
| 1 | Cook bacon in a large skillet until crisp. Drain bacon on paper towels; discard drippings. Add 3 tablespoons olive oil to skillet. Add onin, pepper, and mushrooms, and saute until tender. Add wine, and simmer 5 to 10 minutes. |
| 2 | Cook fettuccine according to package directions; drain well. Immediately toss hot fettuccine with melted butter, remaining 1/2 cup olive oil, eggs, Parmesan cheese, Romano cheese, and chopped parsley. Sprinkle with bacon and freshly ground pepper. Toss gently. |