Description[]
This red-hot pasta dish is mixed with real herbs, cooked with bacon and sausage, and enriched with cheese for white-hot zest. You can cook this with other herbs and spices in pasta on other occasions.
Bacon and Sausage Pasta
Ingredients[]
- 2 strips bacon, cooked, drained and crumbled
- 2 links well-seasoned Italian sausage, casings removed, crumbled, browned, and drained
- 3 tablespoons butter
- 1 garlic clove, crushed or (5 tablespoons garlic paste)
- 2 tablespoons chopped parsley
- large pinch dried basil
- large pinch dried oregano
- 6 oz. fettuccini
- 4 large eggs, beaten
- ¼ cup grated Parmesan cheese
- seasoned or plain salt
- freshly ground black pepper
Directions[]
- Cook the meats; set aside.
- Melt butter in a large, heavy skillet.
- Add the garlic; saute 1 minute.
- Add the cooked bacon, sausage, parsley, basil and oregano.
- Meanwhile, cook the fettuccini in plenty of boiling salted water until al dente, or firm to the bite, according to the cooking directions; drain.
- Add the fettuccini to the skillet; stir to blend.
- Add the eggs and cheese; sprinkle with salt to taste.
- Stir continuously until eggs coat fettuccini and begin to set in a few places.
- Sprinkle with freshly ground black pepper and serve hot.