Fettuccine Florentine Recipe

Fettuccine Florentine Recipe

1 lb. cooked fettuccine, but still firm
1/2 cup of butter
1/2 – 3/4 cup of Parmesan cheese, freshly-grated
3/4 lb. of bacon, cooked to a crisp then drained & crumbled
2 eggs, lightly beaten
1 lb. of fresh spinach or 1 (10 oz.) pkg. of frozen spinach, cooked & chopped
1 1/2 – 2 cups of heavy cream
Pepper & salt for to taste
1/4 lb. of chopped prosciutto or chopped smoked ham (optional)

In a big pot, melt the butter then add in bacon, prosciutto/ham, and spinach and make sure to blend them well and the mixture has been heated through.

In a bowl, add together cream, eggs and cheese and mix them well. If the bacon-spinach mixture has heated, add the cooked fettuccine & make sure that all the noodles are well coated.

Then add in the egg mixture then cook it stirring often until it is quite thick but be sure to not make it boil.

Then adjust the seasonings according to your taste and also add in extra cream to it if it becomes quite dry.

Best served while still hot.