Creamy Fettuccine with Basil & Parmesan

Maria, my Italian wife tells me this recipe has a bit of a story behind it - she describes it as ... "The World's Tastiest Fettuccine," here's what else she has to say...

"Fettucine was always a treat when I was a kid. Only on an occasional Sunday would my mother make this, and then only when the family came round. It was always a joint effort. Mamma doing the cooking and Nonna (gran) giving instructions—it had to be just right!

I can still remember all of us in the kitchen, all talking at the same time, all laughing, and all hoping to be the lucky one chosen to have first taste.

Those were happy times; the aromas wafting through the kitchen and the laughter are things I'll never forget. Cooking this dish always brings them flooding back."

Boun Appetito!

Maria

Ingredients

• 4 bacon slices; chopped thick
• 3 large egg yolks
• 4 green onions; chopped
• 1/2 cup Parmesan cheese; freshly grated
• 1/3 cup fresh basil chopped
• 1/2 pound of Fettuccine
• Fresh parsley to garnish
• Salt and freshly ground pepper

Cooking Instructions

1) Thoroughly whisk together the egg yolks and Parmesan using a fork until well blended.

2) Cook the bacon in a heavy, medium-sized skillet over medium heat until it just starts to brown.

3) Add green onions and stir until the onions have softened, which takes about one minute.

4) Add in the egg yolk and Parmesan mixture.

4) Mix in the chopped up fresh basil.

5) Meanwhile, cook the fettuccine in a large pot of boiling salted water until just tender but still firm to bite—al-dente, in other words, stirring occasionally.

6) Drain well. Return to hot pot. Add sauce and stir to coat. Season with salt and pepper.

Serve immediately with the parsley to decorate, and with additional Parmesan cheese served separately.

Maria's note: I sometimes add a handful of sliced mushrooms to the dish and you are welcome to do so too.

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