Parmesan Cream Sauce

When I did the school's Blue Ribbon Challenge Iron Chef contest, this was the sauce that went along with the homemade pasta we did.



4 eggs room temp

1/4 cup of butter, cut into small chunks (room temp.)

1/4 cup heavy cream

1 cup grated Parmesan cheese (no, not from a green cardboard tube!)

1/2 pound of bacon, cut into small pieces (remember, they will shrink, so not too small)

1/4 cup chopped parsley (if you can get the Italian variety, all the better!)

4 sun dried tomatoes soaked in hot water till soft, then cut on a bias.


Start cooking the bacon, but do not let it cook till really crisp. After the bacon is almost crisp, remove to drain on a paper towel.

Beat the eggs together in a large bowl. Add the cream, and beat together until mixed.

When the pasta is done cooking, drain it, then set aside in a pot. Add the butter. Toss the pasta as the butter melts into it. Pour the cream and egg sauce over the pasta, and toss it until all the pasta is well covered. Add the bacon , Parmesan cheese, and parsley. Toss a bit more and serve.

You can make fresh pasta or use store-bought, dried pasta.