Fettuccine Florentine


  • 1/2 cup butter
  • 1 pound fresh spinach or 1 (10 ounce) package frozen spinach, cooked and chopped
  • 3/4 pound bacon, cooked crisp, drained and crumbled
  • 1/4 pound prosciutto or smoked ham, chopped (optional)
  • 2 eggs, beaten
  • 1/2 to 3/4 cup freshly-grated Parmesan cheese
  • 1 1/2 to 2 cups heavy cream
  • 1 pound fettuccine, cooked al dente
  • Salt, if needed
  • Pepper, if needed


  1. Melt butter in large pot. Add spinach, bacon and prosciutto or ham; mix well and heat.
  2. Meanwhile, combine eggs, cheese and cream in small bowl.
  3. When spinach-bacon mixture is hot, add fettuccine and mix thoroughly to coat all trands.
  4. Add egg mixture and heat, stirring constantly, until slightly thickened. Do not boil.
  5. Adjust seasoning, if necessary.
  6. Add additional cream if mixture is too dry.
  7. Serve immediately.

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