This recipe was taken from Cathy's Menu and recipes for the week of 2/11/07
- 12 Oz. linguine
- 4 eggs, beaten
- 1 Cup butter, melted
- 1 Cup milk
- 1 Cup Parmesan cheese
- 4 Slices Bacon, cooked and crumbled
- 1 Tsp parsley
- 1 Tsp pepper
- Cook linguine according to package directions.
- Drain, but do Not rinse.
- Return pasta to pan
- Toss with eggs, butter and milk.
- Add remaining ingredients, and heat thoroughly, stirring occasionally.
- Serve with additional Parmesan cheese if desired.