Creamy Broccoli-Parmesan Fettuccine

• 2 cups broccoli florets
• 8 ounces dry fettuccine
• 2 tablespoons butter or 2 tablespoons margarine
• 1 (6 ounce) package Canadian bacon, cut into thin strips
• 23 cup whipping cream
• 1 12 cups freshly grated parmesan cheese
• 12 teaspoon salt
• 12 teaspoon fresh ground pepper

1. Cook broccoli in boiling water to cover 2 minutes; drain and plunge into ice water to stop the cooking process.
2. Drain and set aside.
3. Cook fettuccine according to package directions; drain and place in a serving bowl.
4. Set aside.
5. Melt butter in a large skillet over medium-high heat.
6. Add bacon, and cook 2 minutes, stirring constantly.
7. Stir broccoli, and cook 1 minute or until thoroughly heated.
8. Add broccoli mixture, whipping cream, and remaining 3 ingredients to fettuccine; toss gently.
9. SERVE IMMEDIATELY.

broccoli florets, fettuccine, butter, bacon, whipping cream, parmesan cheese, salt, ground pepper

Taken from www.food.com/recipe/creamy-broccoli-parmesan-fettuccine-211162 (may not work)