Recipe - Fettuccine With Cream Basil And Romano

4 Bacon slices; chopped thick
4 Green onions; chopped
One half cup Whipping cream
One half cup Parmesan; freshly grated
Or:
One half cup Romano; freshly grated
1/3 cup Basil; chopped fresh
One half pound Fettuccine
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 One half 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, One half 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