Fettuccini Verdi Capricco

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.

• Ready In: 50 mins
• Serves: 8

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.