Fettuccini Verdi Capricco

• 14 lb thick slab bacon, cut into small cubes (lean )
• 10 pitted black olives, halved
• 2 cups tomato sauce (preferably homemade)
• 14 cup unsalted butter (1/2 stick)
• 2 cups whipping cream
• 2 tablespoons chopped fresh parsley
• salt & freshly ground black pepper, to taste
• 1 14 lbs green fettuccine pasta
• 1 cup freshly grated parmesan cheese

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.

bacon, black olives, tomato sauce, unsalted butter, whipping cream, parsley, salt, green fettuccine pasta, freshly grated parmesan cheese

Taken from www.food.com/recipe/fettuccini-verdi-capricco-371287 (may not work)