418. SPINACH FETTUCINE with BACON

Serves 4


6 tablespoons butter
1 large onion, finely chopped
1/4 pound bacon or pancetta, chopped
1 teaspoon dried parsley
1/2 teaspoon black pepper
1 pound spinach fettuccine
8 ounces half-and-half or heavy cream
1/4 cup grated Romano or Parmesan cheese

Cook fettuccine as directed on package.

Melt 2 tablespoons butter in saucepan or deep skillet. Add chopped onion and saute until soft and caramelized. Remove onion with slotted spoon.

Add 1 tablespoon butter to same pan. Add bacon or pancetta and saute until slightly crisp. Stir sauteed onion, parsley, and black pepper into mixture.

Add remaining 3 tablespoons butter, half-and-half, and grated cheese. Heat on low, stirring constantly, until hot and well blended.

Drain fettucine and place in large serving bowl. Add sauce and mix well.

Serve with additional grated cheese.


courtesy of: Joyce's Fine Cooking