Fettuccine With Cream, Basil And Romano Recipe - Cooking Index
Fettuccine With Cream, Basil And Romano Recipe - Cooking Index
| 4 | Bacon slices - chopped thick | |
| 4 | Green onions - chopped | |
| 1/2 cup | 118ml | Whipping cream |
| 1/2 cup | 118ml | Parmesan - freshly grated |
| Or | ||
| 1/2 cup | 118ml | Romano - freshly grated |
| 1/3 cup | 48g / 1.7oz | Basil - chopped fresh |
| 1/2 lb | 227g / 8oz | Fettuccine |
| Salt and freshly ground pepp | ||
| Parmesan - freshly grated | ||
| Romano - freshly grated |
Source:
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! Stephanie Dicamillo- Cooking echo
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