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Fettuccine with Tomato

Leftovers (if there are any) are wonderful, too.

  • 8 bacon slices
  • 1 ½ cups chopped onion
  • 3/4 cups chopped mushroom (my addition)
  • 4 tomatoes, peeled, seeded, chopped into small pieces (I don’t peel)
  • ¼ cup chopped fresh parsley
  • 1 tsp basil
  • ½ tsp garlic powder (I throw in a little extra as well as some fresh minced garlic)
  • 1 lb fettuccine
  • ¼ cup butter or margarine, melted
  • 1 tsp salt
  • 1/8 tsp pepper
  • Grated parmesan cheese
  1. Sauté bacon pieces and onion (and garlic) in frying pan until onion is soft and clear.
  2. Add tomatoes, parsley, basil and garlic powder. Stir and heat through. Keep warm.
  3. Cook fettuccine in boiling water, adding salt/oil as you normally would.  Drain when done and return to pot.
  4. Add butter, salt and pepper to noodles.  Toss.  Add tomato mixture. Toss.  Add additional seasoning if needed.
  5. Sprinkle with cheese.
  6. Note: if you choose to peel the tomatoes, immerse them in boiling water for about one minute or until the skins peel away easily.

The original recipe can be found in Company’s Coming  Pasta by Jean Paré, 3rd edition, 1990. Pg. 86