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Article: Fettuccine Alfredo

Fettuccine Alfredo


  • 1/2 lb bacon, cut into 1/4′′ thick
  • 2 scallions, diced
  • 1 package fettuccine or spaghetti
  • 3 eggs
  • 1/2 cup parmesan cheese, grated
  • 2 tablespoon butter
  • 1/2 cup light cream
  • salt and pepper, to taste


Saute bacon in non-stick pan. When slightly crispy drain fat and add the scallions.

Toss for a few minutes. Set aside.

In a bowl, whisk together the eggs and the parmesan cheese. Set aside.

Prepare noodles in large pot of boiling salted water. It would be good to use a non-stick pot if you have one. When noodles are al dente or even before, drain the noodles in a colander and return pot to the heat.

Melt the butter in the noodle pot over medium heat. Return the noodles and toss adding the egg mixture.

Blend in the cream.

When heated thoroughly add the bacon and onions. Continue tossing until
egg is set.

Taste for salt and adjust.

Grind in lots of fresh ground pepper and serve at once.