Fettuccine with Cream, Basil and Romano 

4 ea Bacon slices; chopped thick
4 ea Green onions; chopped
1/2 c Whipping cream
1/2 c Parmesan; freshly grated
1/3 c Basil; chopped fresh
1/2 lb Fettuccine
Salt and pepper
Parmesan; freshly grated

Cook bacon in heavy medium skillet over medium heat until beginning to brown. Add green onions and stir until softened, about 1 minute. Add cream and simmer until beginning to thicken, about 1 minute. Mix in parmesan cheese and basil.

Meanwhile, cook fettuccine in large pot of boiling, salted water until just tender but still firm to the bite (al dente), stirring occasionally. Drain well.

Return to hot pot. Add sauce and stir to coat. Season with salt and pepper.

Serve immediately; pass the grated parmesan.