About Me

My photo
I am a simple country girl who loves life and lives it to the fullest. I cook for one of the greatest families ever. Cooking is my passion and I consider it as well to be my gift.

Search This Blog

Saturday, January 30, 2010


This wonderful recipe comes from the book "Southern Elegance" by the Junior League of Gaston County, North Carolina. I collect Junior League cookbooks like other women collect shoes.

1 1/2 lbs. 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 (12oz.) pkg. fettuccine
1 stick butter, melted
2 eggs, beaten
3/4 cup grated Parmesan cheese
3/4 cup grated Romano cheese
1/3 cup chopped fresh parsley
freshly ground black pepper to taste

Cook bacon in a large skillet until crisp. Drain bacon on paper towels; discard drippings. Add 3 tablespoons olive oil to skillet. Add onion, pepper, and mushrooms, and saute until tender. Add wine, and simmer 5 to 10 minutes.
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.
Yield: 4 to 6 servings.

"Lisa honey, are you saying you're never going to eat any animal again? What about bacon?”~Dan Castellaneta

No comments:

Post a Comment