25 Minutes to prepare
2 Minutes to cook
4 servings
INGREDIENTS
1 pound dry fettuccini noodles
8 slices bacon
4 eggs
1/2 cup grated Parmesan cheese
1 1/4 cups heavy cream
ground black pepper to taste
COOK fettuccini for 8 to 10 minutes or until al dente; drain.
FRY bacon in skillet over medium heat until crispy, remove and drain on paper towel. Chop with knife into bits.
BEAT the eggs, cheese and cream in a bowl, then add the bacon. Pour over the pasta in the pan and toss gently using tongs.
COOK for 1 to 2 minutes, or until slightly thickened on low heat. Don't overheat or the eggs will scramble. Season well with black pepper and serve.
