FETTUCCINE - SCOTT BERGSTROM'S

By akselden

Ingredients

• 1 pint heavy cream, reduced by half
• 16 oz. fresh fettuccine
• 1/2 C. finely diced onions
• 3 T. butter
• 8 oz. bacon, diced and cooked crisp
• 4 oz. fresh mushrooms, julienned
• 5 fresh sage leaves, chopped
• Salt and freshly ground black pepper to taste
• 3 oz. Parmesan cheese, freshly grated
• Fresh chopped Italian parsley for garnish

Details

Servings 4

Preparation

Step 1

1. In a small pan, cook heavy cream until reduced by half.

2. In another pan, cook fettuccine until al dente; drain and keep warm.

3. In large skillet, saute onions in butter; add bacon and mushrooms. Cook until mushrooms give up most of their moisture, add cream and bring to a boil. Add the cooked fettuccine, sage, salt, pepper and Parmesan. Mix well and serve. Garnish with parsley.