Categories: Pasta, Ethnic 
      Yield: 4 servings 
  
      4 ea Bacon slices; chopped thick         4 ea Green onions; chopped 
    1/2 c  Whipping cream                    1/2 c  Parmesan; freshly grated 
      1 x  Or:                               1/2 c  Romano; freshly grated 
    1/3 c  Basil; chopped fresh              1/2 lb Fettuccine 
      1 x  Salt and freshly ground pepp        1 x  Parmesan; freshly grated 
      1 x  Romano; freshly grated          
  
  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.  Mix in 1/2 cup 
  Romano cheese and chopped fresh basil. Meanwhile, cook fettuccine in large 
  pot of boiling salted water until just tender but still firm to bite, 
  stirring occasionally. Drain well.  Return to hot pot. Add sauce and stir 
  to coat. Season with salt and pepper. Serve immediately, passing additional 
  cheese separately. *** My notes:  When I made this, I used 1 cup whipping 
  cream, 1/2 cup each Parmesan and Romano, 1 tbsp dried basil, and 
  substituted 4 or 5 thin slices of Prosciutto for the bacon- frying slightly 
  in butter. I used about 6 ounces of "Pesto Linguini", which is a thinner 
  pasta containing basil. We like LOTS of sauce! Source: Stephanie Dicamillo- 
  Cooking echo