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BACON FETTUCCINE Recipe

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This recipe for BACON FETTUCCINE is from The Plendl Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound thick sliced bacon
3 T olive oil
1½ lg onions chopped
8 cloves garlic crushed or (to your desired taste)
5 lg tomatoes, peeled, seeded and chopped (about 3 pounds) or 2 -28oz cans and 1 -14 oz can petite diced tomatoes
1 T salt
2 T dried tarragon
¼ tsp crushed red pepper or cayenne pepper
1 tsp freshly ground black pepper
¼ C finely chopped parsley
1 pound fettuccine
Butter
Freshly grated Parmesan cheese
Directions:
Directions:
1. Fry bacon until crisp, drain on paper towels and set aside. Pour out fat, retaining 1T. Add olive oil to this, and when hot, add the onions. Wilt (about 5 min), until golden but not browned, stirring often.
2. Add garlic and tomatoes. Simmer for a few minutes, then add salt, tarragon and red and black peppers. Simmer, covered, for 20 min. Stirring occasionally. Add chopped parsley. Simmer for 5 min. Crumble bacon coarsely and stir in. Sauce may be used now or reheated later.
To serve: Cook pasta in lg quantity of boiling water, and when al dente, drain. Put pasta back in the pot and toss with a little butter. Mix with some of the hot tomato and bacon sauce. Place sauce-coated pasta in warmed serving bowl and pass balance of sauce. Top each serving of pasta with freshly grated Parmesan cheese.
Number Of Servings:
Number Of Servings:
4 servings
Personal Notes:
Personal Notes:
From Mike Baas

 

 

 

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