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Pasta, Seafood and Eggs:
Linguine in Egg Sauce

from the Houston Junior League Cookbook


INGREDIENTS:
1 pound uncooked linguine or noodles
8 slices bacon, diced
3 eggs at room temperature, slightly beaten
1 cup grated Romano or Parmesan cheese
  Freshly ground pepper
1/4 cup butter
TO PREPARE:

Cook linguine in boiling salted water 8 - 10 minutes.  Drain, season with salt, and return to pan to keep warm.  Fry bacon until crisp, drain, and keep hot.  Reserve bacon drippings and keep hot.  Add eggs, cheese, pepper, hot bacon pieces and hot bacon drippings to linguine.  Mix well.  If eggs are not entirely set, mixture may be heated slightly.  Place in a heated serving dish and top with slices of butter.  If all ingredients are mixed while very hot, the eggs will be set and the linguine ready to serve when the slices of butter have melted.

SERVES: 4 - 6



Copyright 1992 The Junior League of Houston, Inc.  All rights reserved.

Visit The Junior League of Houston web site (http://www.juniorleaguehouston.org/cookbooks) to purchase copies of the Houston Junior League Cookbook and other fine cookbooks, or call (713) 627-COOK.

The Junior League of Houston, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women and to improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  All proceeds from League fundraising efforts, including from the sale of the Houston Junior League Cookbook, are returned to the community.
 

   

 
 

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