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Fettuccine with Cream, Basil and Romano

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CATEGORY CUISINE TAG YIELD
Dairy Italian Pasta, Italian 4 Servings

INGREDIENTS

4 Bacon slices; chopped thick
4 Green onions; chopped
1/2 c Whipping cream
1/2 c Parmesan; freshly grated
Or:
1/2 c Romano; freshly grated
1/3 c Basil; chopped fresh
1/2 lb Fettuccine
Salt and freshly ground pepp
Parmesan; freshly grated
Romano; freshly grated

INSTRUCTIONS

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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