This recipe for 'A Farewell to Basil Fettuccine' combines the traditional flavors of Italian pasta with a unique twist of American ingredients. The dish features homemade fettuccine noodles made with fresh basil, topped with a creamy sauce made with heavy cream, Parmesan cheese, and bacon. It's a flavorful and satisfying dish that will be a hit at any dinner table.
Ingredients
- 2 cups fresh basil leaves
- 2 cups all-purpose flour
- 2 large eggs
- 4 slices bacon, diced
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
Directions
- In a food processor, blend the fresh basil leaves until finely chopped.
- In a large mixing bowl, combine the basil, flour, and eggs. Knead the mixture until a smooth dough forms. If the dough is too dry, add a tablespoon of water at a time until the desired consistency is reached. Cover the dough with plastic wrap and let it rest for 30 minutes.
- Roll out the pasta dough into thin sheets and cut into fettuccine noodles. Set aside.
- In a large skillet, cook the diced bacon over medium heat until crispy. Remove the bacon from the skillet and set aside on a paper towel-lined plate.
- In the same skillet, sauté the chopped onion and minced garlic until softened and fragrant.
- Pour in the heavy cream and bring to a simmer. Stir in the grated Parmesan cheese until melted and smooth.
- Season the sauce with salt and pepper to taste. Add the cooked bacon back into the skillet and stir to combine.
- In a large pot of salted boiling water, cook the fettuccine noodles until al dente. Drain the noodles, reserving a small amount of the cooking water.
- Add the cooked fettuccine noodles to the skillet with the sauce and toss to coat. If the sauce is too thick, add a splash of the reserved cooking water to thin it out.
- Serve the Farewell to Basil Fettuccine hot, garnished with extra grated Parmesan cheese and fresh basil leaves if desired. Enjoy!
