---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Fettuccine with Cream, Basil and Romano
  Categories: Pasta, Ethnic
       Yield: 4 servings
  
       4 ea Bacon slices; chopped thick         4 ea Green onions; chopped
     1/2 c  Whipping cream                    1/2 c  Parmesan; freshly grated
       1 x  Or:                               1/2 c  Romano; freshly grated
     1/3 c  Basil; chopped fresh              1/2 lb Fettuccine
       1 x  Salt and freshly ground pepp        1 x  Parmesan; freshly grated
       1 x  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 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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