INGREDIENTS

INSTRUCTIONS

Or  :          Salt and freshly ground pepp  :          Parmesan;
freshly grated  :          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. We like LOTS of sauce!
Source: Stephanie Dicamillo- Cooking  echo  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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