A Farewell to Basil Fettuccine

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

1. In a food processor, blend the fresh basil leaves until finely chopped.
2. 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.
3. Roll out the pasta dough into thin sheets and cut into fettuccine noodles. Set aside.
4. 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.
5. In the same skillet, sauté the chopped onion and minced garlic until softened and fragrant.
6. Pour in the heavy cream and bring to a simmer. Stir in the grated Parmesan cheese until melted and smooth.
7. Season the sauce with salt and pepper to taste. Add the cooked bacon back into the skillet and stir to combine.
8. 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.
9. 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.
10. Serve the Farewell to Basil Fettuccine hot, garnished with extra grated Parmesan cheese and fresh basil leaves if desired. Enjoy!

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