FETTUCINE FLORENTINE

FETTUCINE FLORENTINE

½ cup butter
1 lb. fresh spinach or 1 package (10-oz.)
Frozen spinach, cooked and chopped
¾ lb. bacon, cooked crisp, drained and crumbled
¼ lb. prosciutto or smoked ham, chopped, optional
2 eggs, beaten
½ to ¾ cup freshly grated Parmesan cheese
1-1/2 to 2 cups heavy cream
1 lb. fettuccine, cooked, al dente
Salt and pepper, if needed

Melt butter in a large pot. Add spinach, bacon and prosciutto or ham; mix well and heat.

Meanwhile. Combine eggs, cheese and cream in a small bowl.

When spinach-bacon mixture is hot, add fettuccini and mix thoroughly to coat all strands. Add egg mixture and heat, stirring constantly, until slightly thickened. Do not boil. Adjust seasoning, if necessary. Add additional cream if mixture is to dry. Serve immediately.

Yield: 4 to 6 servings.