Fettuccini Verdi Capricco

Name: Fettuccini Verdi Capricco
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 8 serving(s)
Ingredients: 1/4 lb thick slab bacon, cut into small cubes (lean ); 10 pitted black olives, halved; 2 cups tomato sauce (preferably homemade); 1/4 cup unsalted butter (1/2 stick); 2 cups whipping cream; 2 tablespoons chopped fresh parsley; salt & freshly ground black pepper, to taste; 1 1/4 lbs green fettuccine pasta; 1 cup freshly grated parmesan cheese

Submitted by Leslie in Texas

"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."

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Ready In:: 50mins
Ingredients:: 9
Serves:: 8

ingredients

¹⁄₄ lb thick slab bacon, cut into small cubes (lean )
10 pitted black olives, halved
2 cups tomato sauce (preferably homemade)
¹⁄₄ cup unsalted butter (1/2 stick)
2 cups whipping cream
2 tablespoons chopped fresh parsley
salt & freshly ground black pepper, to taste
1 ¹⁄₄ lbs green fettuccine pasta
1 cup freshly grated parmesan cheese

directions

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