"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Bacon Fettuccine Recipe

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This recipe for Bacon Fettuccine, by , is from Sacred Heart Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kelly Buyoc
Added: Sunday, July 23, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1/2 pound thick sliced bacon
2 1/2 large onions, chopped
5 large tomatoes, peeled, seeded and chopped
1/4 tsp. crushed red pepper
1/4 c. finely chopped parsley
3 T olive oil
3 cloves garlic, crushed
1 T salt
1 T dried tarragon
1 tsp. freshly ground pepper
1 pound fettuccine
parmesan cheese
butter

Directions:
Directions:
Fry bacon until crisp, drain on paper towels and set aside. Pour out fat, retaining 1 T. Add olive oil to bacon fat, when hot and onions and wilt (about 5 minutes). Stirring often. Add garlic and tomotoes, simmer for 2 minutes, add salt, tarragon and red and black peppers. Cover and simmer for 20 minutes. Stir occasionally. Start water for pasta, cook pasta per directions on package. Add parley to sauce and simmer for an additional 5 minutes. Crumble bacon coarsely and stir into sauce.
Serve over pasta

Personal Notes:
Personal Notes:
To peel tomatoes, soak them in boiling water for 5-10 minutes. Skin will pull off easily.

 

 

 

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