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. ---------------------------------------------------------------------------
Nutrition
Ingredients
