Fettuccine With Crab, Bacon And Prosciutto

• 6 slices bacon, cut into 1/4-inch strips
• 1/2 c. yellow onion, chopped
• 2 cloves garlic, minced
• 4 oz. Prosciutto, diced
• 2 c. chopped fresh tomatoes
• 1 1/2 lb. cooked fettuccine noodles
• 1/2 c. dry white wine
• 1 lb. fresh lump crabmeat
• 1/2 c. heavy cream
• freshly ground black pepper, to taste
• 1/4 c. fresh parsley, chopped

1. In a 12-inch skillet, cook bacon until fat is rendered. Transfer bacon with a slotted spoon to paper towels to drain. Discard all but 3 tablespoons fat.
2. Add onion and saute over moderate heat for 5 minutes.
3. Add garlic and Prosciutto, cook for 1 minute longer.
4. Stir in tomatoes and wine, simmer uncovered for 10 minutes.
5. May be prepared in advance up to this point.
6. Add crabmeat and cream, heat through.
7. Season with pepper to taste. Fold in parsley and bacon.
8. Serve hot over fettuccine.
9. Serves 6.

bacon, yellow onion, garlic, tomatoes, noodles, white wine, fresh lump crabmeat, heavy cream, freshly ground black pepper, fresh parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=253570 (may not work)