| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
July 1992 |
1 |
servings |
INGREDIENTS
| 1/2 |
lb |
Bacon; chopped |
| 1/2 |
c |
Half and half |
| 1/2 |
c |
Canned low-salt chicken broth |
| 1 |
c |
Freshly grated Parmesan cheese; (about 4 ounces) |
| 1 |
ts |
Cracked black pepper |
| 3 |
oz |
Brie cheese; rind removed, |
|
|
; thinly sliced |
| 16 |
oz |
Fettuccine |
INSTRUCTIONS
Cook bacon in heavy large skillet over medium heat until fat is rendered
and bacon begins to brown, about 6 minutes. Using slotted spoon, transfer
bacon to plate. Discard fat from skillet. Add half and half and chicken
broth to same skillet and bring to boil over medium heat. Gradually add
Parmesan and stir until cheese melts. Add pepper and bacon. Reduce heat to
low and gradually add Brie, stirring until cheese melts.
Meanwhile, cook fettuccine in large pot of boiling salted water until just
tender but still firm to bite. Drain well. Add fettuccine to sauce in
skillet. Toss until coated with sauce. Divide fettuccine among plates and
serve.
Serves 6.
Bon Appetit July 1992
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