8 oz. uncooked fettuccine
8 slices bacon, cut into 1/4-inch pieces
1/2 cup butter, cut into pieces
1/2 cup half-and-half
1/2 cup shredded Parmesan cheese
1/2 cup crumbled Gorgonzola cheese
1/2 teaspoon cracked black pepper
1 tablespoon chopped fresh basil

Cook and drain fettuccine as directed on package. Meanwhile, in 10-inch skillet, cook bacon over medium-high heat until crisp; drain on paper towels. Discard drippings.
In same skillet, heat butter and half-and-half over medium heat, stirring frequently, until butter is melted and mixture starts to bubble. Reduce heat to low. Simmer 6 minutes, stirring frequently, until slightly thickened; remove from heat. Stir in cheeses, pepper, and bacon. In large serving bowl, toss fettuccine with cheese sauce until well coated. Top with basil.
Try other cheese combinations, such as shredded Asiago and crumbled blue cheese, in place of the Parmesan and Gorgonzola.



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