Fettuccini Verdi Capricco |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 8 |
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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. 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:
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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