Recipe Details
Ingredients
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½poundbacon, cut into small pieces
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4largeeggs, at room temperature
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¼cupheavy cream, at room temperature
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1cupgrated Parmesan cheese
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16ouncesdry fettuccine pasta
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¼cupbutter, softened
-
¼cupchopped parsley
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ground black pepper to taste
Cooking Directions
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Cook and stir bacon in a large skillet over medium-high heat until evenly browned and crisp, about 10 minutes. Drain on a paper towel-lined plate and set aside.
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Beat together eggs and cream in a medium bowl until just blended. Stir in Parmesan cheese and set aside.
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Fill a large pot with lightly salted water and bring to a rolling boil. Cook pasta in boiling water until tender yet firm to the bite, about 8 minutes. Drain and return pasta to the pot.
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Add softened butter to the pot and toss with pasta until butter is melted. Add bacon and egg-cheese mixture. Stir until the heat of pasta cooks eggs, then garnish with parsley and black pepper to serve.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories395 | |
| % Daily Value * | |
| Total Fat 18g |
23% |
| Saturated Fat 9g |
43% |
| Cholesterol 133mg |
44% |
| Sodium 450mg |
20% |
| Total Carbohydrate 42g |
15% |
| Dietary Fiber 2g |
7% |
| Total Sugars 2g |
|
| Protein 18g |
36% |
| Vitamin C 3mg |
3% |
| Calcium 144mg |
11% |
| Iron 2mg |
13% |
| Potassium 219mg |
5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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Dish Photos
