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Recipe Name: American Pasta Carbonara Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 2

8 Ounce(s) Dry spinach fettucine
2 Tablespoon(s) Olive oil
2 Ounce(s) Finely-chopped bacon
1 Garlic clove, minced
2 Eggs, lightly beaten
1/2 Cup(s) Grated sharp white cheddar
Salt, to taste
Freshly-ground black pepper
to taste
Bring a large pot of salted water to a boil, add pasta and cook for 8
to 10 minutes or until "al dente." Meanwhile, heat olive oil in
skillet. Add bacon and saute for about 5 minutes or until it has
rendered its fat and bits are crisp. Add garlic and saute for few
seconds. Remove skillet from over the heat, and set aside until pasta
is done. Whisk eggs and cheese together and season to taste with salt
and pepper. When pasta is done, drain well and return to pot, off
heat. Thoroughly combine with bacon, garlic and oil. Stirring pasta
continuously with a long wooden pasta fork, slowly pour in the egg
mixture. Continue to stir, over low heat, until the eggs thicken into
a sauce. Remove from the heat immediately or eggs will curdle. (If you
are concerned eggs are not cooked enough, continue to cook until they
form soft curds; it won't look pretty but it will taste delicious.)
This recipe yields 2 servings. Recipe Source: PASTA MONDAY TO FRIDAY
with Michele Urvater From the TV FOOD NETWORK - (Show # PS-6563
broadcast 05-24-1998) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR
MAD - -or- 05-30-1998
Recipe by: Michele Urvater Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 679
Calories From Fat: 478
Total Fat: 53.9g
Cholesterol: 279.6mg
Sodium: 1705mg
Potassium: 242.9mg
Carbohydrates: 4.9g
Fiber: <1g
Sugar: <1g
Protein: 42.7g

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