Title: Fettuccini Carbonara
Categories: Entree Pasta Italian Meat
Yield: 4 Servings

1/2	lb	Bacon
12	oz	Fettuccini
1/4	c	Softened butter or margarine
1	c	Heavy or whipping cream
1/2	c	Grated Parmesan cheese
2		Eggs, lightly beaten
2	tb	Chopped fresh parsley

Cook bacon until crisp and crumble. Cook fettuccini according to package instructions, drain and place in warm bowl. Add remaining ingredients and toss until fettuccini is well coated.

Bo Kerrihard Sunny Haven Midwestern Sunbathing Association

1992 SEARS, Geri, ed. Nude With Cookbook The Willamettans 37000 Parsons Creek Road Springfield, OR 97478

Submitted by John Hartman Indianapolis, IN 15 May 1996

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