Fettuccine with Cream, Basil and Romano is a flavor-rich main or pasta course that’s sure to please. The ingredients pair so well together, resulting in a superb dish. Use it as a side dish with meats, if desired. Goes nicely with Chicken or Veal Piccata.
Fettuccine with Cream, Basil and Romano

Fettuccine with Cream, Basil and Romano
Prep time
Cook time
Total time
Recipe type: Main Course
Cuisine: Italian
Serves: 4
  • 4 bacon slices; chopped thick
  • 4 green onions; chopped thin
  • 1 Cup whipping cream
  • 1/2 Cup Parmiggiano-Reggiano cheese, grated
  • 1/2 Cup Pecorino-Romano; freshly grated
  • 1/3 Cup basil; chopped fresh
  • 1/2 pound fettuccine
  • salt and freshly ground pepper
  • Parmiggiano-Reggiano cheese, freshly grated
  • Pecorino-Romano; freshly grated
  1. Cook bacon in heavy medium skillet over medium heat until beginning to brown. Add green onions and stir until softened, about 1 minute. Add cream and simmer until beginning to thicken, about 1 minute.
  2. Mix in 1/2 Cup of Pecorino-Romano and Parmiggiano-Reggiano cheese and chopped fresh basil.
  3. Meanwhile, cook fettuccine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well.
  4. Return to hot pot. Add sauce and stir to coat. Season with salt and pepper. Serve immediately, passing additional cheese separately.

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