Fettucine Florentine
1/2 C. butter
1 lb. fresh spinach or 1 (10 oz.) pkg. frozen spinach, cooked and chopped
3/4 lb. bacon, cooked crisp, drained and crumbled
1/4 lb. prosciutto or smoked ham, chopped (optional)
2 eggs, beaten
1/2 to 3/4 C. freshly-grated Parmesan cheese
1 1/2 to 2 C. heavy cream
1 lb. fettuccine, cooked al dente
Salt, if needed
Pepper, if needed
Melt butter in large pot. Add spinach, bacon and prosciutto or ham; mix well and heat.
Meanwhile, combine eggs, cheese and cream in small bowl. When spinach-bacon mixture is hot, add fettuccine and mix thoroughly to coat all strands. Add egg mixture and heat, stirring constantly, until slightly thickened. Do not boil. Adjust seasoning, if necessary. Add additional cream if mixture is too dry.