Category: ITALIAN
Serves: 8

SOURCE	FRUGAL GOURMET                                          

1/4 Pound bacon
1/4 Pound butter
1 Cup milk
2 Tblsp wine vinegar
1 Pound pasta
2 eggs, whipped
1/3 Cup fresh grated Parmesan or Romano cheese
salt and pepper to taste

Cut the bacon into little pieces, and cook in the butter until clear.
Heat the milk in a small saucepan, and add the bacon and butter.
Add the vinegar; this will turn the milk to cheese. Simmer for about 15 minutes, or until the sauce is smooth.
Boil your favorite pasta al dente. Drain, and return to pan. Immediately add the eggs, bacon sauce and the cheese. Add salt and pepper, toss and serve.


4 eggs
1/4 c. butter
1/4 c. cream
1 lb. fettucini or spaghetti
6-8 oz. sliced pepperoni or smoked sausage
1 c. Parmesan cheese, grated
1/4 c. snipped fresh parsley
Salt & pepper to taste

Let eggs, butter and cream, stand at room temperature 2 to 3 hours.

Beat together on eggs and cream just until blended.

Prepare pasta as directed on package; drain well.

Heat ovenproof serving dish in 250 degree oven.

Turn pasta into heated dish.

Toss with butter and sausage or pepperoni.

Pour egg mixture over and toss until pasta is well coated.

Add cheese and parsley, toss to mix.

Serve immediately.