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“This recipe is from the R.S.V.P. section of a June 1982 issue of Bon Appetit. It was requested from a family-style trattoria in Toronto, Canada called The Venezia Restaurant.”
READY IN:
50mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine bacon and olives in large skillet over medium heat and cook 5 minutes (do not fry bacon crisp) ; drain off all fat.
  2. Add tomato sauce and butter to skillet and simmer 2 minutes.
  3. Stir in cream, parsley, salt and pepper and cook 2 more minutes.
  4. Remove from heat and set aside.
  5. Bring large pot of salted water to rapid boil.
  6. Add fettuccini and cook al dente; drain well.
  7. Transfer to large bowl.
  8. Reheat sauce briefly; add to pasta and toss gently.
  9. Add parmesan and toss again.
  10. Serve hot with additional grated parmesan cheese.

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