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
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