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LINGUINE CARBONARA #1

Category:    Italian
Yield:4 servings
 
      1 tb Salt                              1/2 c  Grated parmesan cheese
      1 tb Oil                                 4 lg Eggs, well beaten
      1 lb Dried or fresh linguine             1 tb Chopped fresh parsley
    1/2 c  Butter                         
 
  1. In a 6 qt saucepan, bring 4 qts of water to a boil. Add linguine, and
  return to a boil. Cook linguine 8-10 min. or until done to your taste.
  
  2. When linguine is drained and set aside prepare sauce. Place butter and
  parmesan cheese in a large skillet. Cook over medium heat stirring
  constantly with a wooden spoon until butter melts and is thoroughly
  combined with cheese.
  
  3. Reduce heat to low; add drained linguine. Toss to coat with butter and
  cheese mixture. Add eggs all at once and toss with wooden spoons until eggs
  are just cooked. Immediately remove from skillet. Transfer linguine to a
  warmed platter and sprinkle with parsley.
  
  Source: Christine Underwood, FIDO Cooking Conference Typed for you by:
  Linda Fields Cyberealm BBS Watertown NY 1993
 

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