HomeItalian Fettuccine with Cream, Basil and Romano

Fettuccine with Cream, Basil and Romano

Posted in : Italian on by : Daphne


4 ea Bacon slices; chopped thick4 ea Green onions; chopped1/2 c Whipping cream1/2 c Parmesan; freshly grated1 x Or:1/2 c Romano; freshly grated1/3 c Basil; chopped fresh1/2 lb Fettuccine1 x Salt and freshly ground pepp1 x Parmesan; freshly grated1 x Romano; freshly grated


Cook bacon in heavy medium skillet over medium heat until beginning to
brown. Add green onions and stir until softened, about 1 minute. Add
cream and simmer until beginning to thicken, about 1 minute. Mix in
1/2 cup Romano cheese and chopped fresh basil. Meanwhile, cook
fettuccine in large pot of boiling salted water until just tender but
still firm to bite, stirring occasionally. Drain well. Return to hot
pot. Add sauce and stir to coat. Season with salt and pepper. Serve
immediately, passing additional cheese separately. *** My notes: When
I made this, I used 1 cup whipping cream, 1/2 cup each Parmesan and
Romano, 1 tbsp dried basil, and substituted 4 or 5 thin slices of
Prosciutto for the bacon- frying slightly in butter. I used about 6
ounces of “Pesto Linguini”, which is a thinner pasta containing basil.