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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine bacon and olives in large skillet over medium heat and cook 5 minutes (do not fry bacon crisp) ; drain off all fat. | 2. Add tomato sauce and butter to skillet and simmer 2 minutes. | 3. Stir in cream, parsley, salt and pepper and cook 2 more minutes. | 4. Remove from heat and set aside. | 5. Bring large pot of salted water to rapid boil. | 6. Add fettuccini and cook al dente; drain well. | 7. Transfer to large bowl. | 8. Reheat sauce briefly; add to pasta and toss gently. | 9. Add parmesan and toss again. | 10. Serve hot with additional grated parmesan cheese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
slab bacon	1/4		cut	6.3042	0.0	1.4025	0.0354
black olive	10	halved	pitted	6.3042	0.0	1.4025	0.0354
tomato sauce	2	cups		-	-	-	-
butter	1/4	cup	unsalted	342.0	15.714	10.686	28.8
whipping cream	2	cups		700.8	7.104	5.207999999999999	74.184
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
salt black pepper			ground	6.3042	0.0	1.4025	0.0354
fettuccine pasta	1 1/4	1/4		6.3042	0.0	1.4025	0.0354
parmesan cheese	1	cup	grated	296.0	32.0	32.0	4.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.