Yield: 2 servings
Measure | Ingredient |
---|---|
4 ounces | Uncooked fettuccine |
3 \N | Slices bacon |
¼ cup | Chopped onion |
1 cup | (1 medium) chopped tomato |
1 tablespoon | Chopped fresh basil OR |
½ teaspoon | Dried basil leaves |
Cook fettuccine to desired doneness as directed on package. Drain, keep warm.
Meanwhile, cook bacon in medium skillet until crisp; remove bacon and drain on paper towels. Reserve 1 Tbsp. drippings in skillet. Add onion; cook until crisp-tender. Crumble bacon; add to onion with tomato and basil. Cook just until heated. Immediately toss with cooked fettuccine. 4 side dish servings; 2 main dish servings.
From: Pillsbury, Pasta, Rice & Beans Shared By: Pat Stockett