l/2 lb. bacon, chopped
l/2 cup half and half
l/2 cup canned low salt chicken broth
l cup (about 4 ozs.) freshly grated Parmesan cheese
l tsp. black pepper
3 ozs. Brie cheese, rind removed, thinly sliced
l6 oz. fettuccine
Cook bacon in heavy large skillet over med. heat until fat is
rendered and bacon begins to brown, about 6 mins. Using slotted
spoon, transfer bacon to plate. Discard fat from skillet. Add half
and half and chicken broth to same skillet and bring to boil over
med. heat. Gradually add Parmesan and stir until cheese melts.
Meanwhile, cook fettuccine in large pot of boiling salted water
until just tender but still firm to bite. DRain well. Add fettuccine
to sauce in skillet. Ross until coated with sauce. Divide fettuccine
among plates and serve.
Seves 6. Bon Appetit July l992
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recipes from contoocook and beyond