Fettuccine with cream, basil and Romano is a rich and creamy pasta dish that is perfect for a special occasion. The dish is made with fresh fettuccine noodles, a homemade cream sauce, fresh basil leaves, and grated Romano cheese.
Cook bacon in heavy medium skillet over medium heat until beginning tobrown.
Add green onions and stir until softened, about 1 minute.
Add creamand simmer until beginning to thicken, about 1 minute.
Mix in 1/2 cupRomano cheese and chopped fresh basil.
Meanwhile, cook fettuccine in largepot of boiling salted water until just tender but still firm to bite,stirring occasionally.
Drain well.
Return to hot pot.
Add sauce and stirto coat.
Season with salt and pepper.
Serve immediately, passing additionalcheese separately.
My notes:When I made this, I used 1 cup whippingcream, 1/2 cup each Parmesan and Romano, 1 tbsp dried basil, andsubstituted 4 or 5 thin slices of Prosciutto for the bacon- frying slightlyin butter.
I used about 6 ounces of Pesto Linguini, which is a thinnerpasta containing basil.
We like LOTS of sauce! Source: Stephanie Dicamillo-Cooking echo .
Ingredients
Directions
Cook bacon in heavy medium skillet over medium heat until beginning tobrown.
Add green onions and stir until softened, about 1 minute.
Add creamand simmer until beginning to thicken, about 1 minute.
Mix in 1/2 cupRomano cheese and chopped fresh basil.
Meanwhile, cook fettuccine in largepot of boiling salted water until just tender but still firm to bite,stirring occasionally.
Drain well.
Return to hot pot.
Add sauce and stirto coat.
Season with salt and pepper.
Serve immediately, passing additionalcheese separately.
My notes:When I made this, I used 1 cup whippingcream, 1/2 cup each Parmesan and Romano, 1 tbsp dried basil, andsubstituted 4 or 5 thin slices of Prosciutto for the bacon- frying slightlyin butter.
I used about 6 ounces of Pesto Linguini, which is a thinnerpasta containing basil.
We like LOTS of sauce! Source: Stephanie Dicamillo-Cooking echo .
