Fettuccine with cream, basil and romano
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Fettuccine with cream, basil and romano
  Pasta    Italian    Creams  
Last updated 6/12/2012 12:44:49 AM. Recipe ID 4395. Report a problem with this recipe.
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      Title: Fettuccine with cream, basil and romano
 Categories: Main dish, Pasta, Italian
      Yield: 4 Servings
 
      4 ea Bacon slices; chopped thick
    1/2 c  Whipping cream
      1 x  Or:
    1/3 c  Basil; chopped fresh
      1 x  Salt and freshly ground pepp
      1 x  Romano; freshly grated
      4 ea Green onions; chopped
    1/2 c  Parmesan; freshly grated
    1/2 c  Romano; freshly grated
    1/2 lb Fettuccine
      1 x  Parmesan; 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
 




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Recipe ID 4395 (Apr 03, 2005)

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