Fettuccine with Cream, Basil, and Cheese

"Fettucine was always a treat when I was a kid. Only on an occasional Sunday would my mother make this and then only when the family came round. It was always a joint effort. Mom doing the cooking and nonna (gran) giving instructions...it had to be just right!

I can still remember all of us in the kitchen, all talking at the same time, all laughing and all hoping to be the lucky one chosen to have first taste.

Those were happy times, the aromas wafting through the kitchen and the laughter are things I'll never forget. Cooking this dish always brings them flooding back."

Boun Appetito!

Be sure to order While the Pasta Cooks for more simple gourmet pasta recipes like this.

Please ty to use authentic ingredients for all these recipes otherwise the result will disappoint. It may cost a little more but it is worth it.

Let me get on then with the fettucine with cream recipe!

Ingredients

4 Bacon slices; chopped thick

1 Cup of Whipped cream

4 Green onions; chopped

1/2 Cup Parmesan cheese; freshly grated

1/2 Cup Romano; freshly grated

1/3 Cup fresh Basil chopped

1/2 Pound of Fettuccine

Salt and freshly ground pepper

Cooking instructions

1) Cook the bacon in heavy medium sized skillet over medium heat until beginning to brown.

2) Add green onions and stir until softened, which takes about one minute. Add cream and simmer until beginning to thicken, about another minute. Mix in 1/2 cup of Romano cheese, 1/2 cup of Parmesan, and the chopped up fresh basil.

3) Meanwhile, cook fettuccine in large pot of boiling salted water until just tender but still firm to bite - al-dente in other words, stirring occasionally.

4) Drain well. Return to hot pot. Add sauce and stir to coat. Season with salt and pepper.

Serve immediately, with additional Parmesan cheese served separately.

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