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Ingredients
- 1/2 lb bacon minced
- 1/2 c. half and half
- 1/2 c. canned low-salt chicken broth
- 1 c. freshly grated Parmesan cheese (about 4 ounces)
- 1 tsp cracked black pepper
- 3 ounce Brie cheese rind removed, thinly sliced
- 16 ounce fettuccine
Directions
- Cook bacon in heavy large skillet over medium heat till fat is rendered and bacon begins to brown, about 6 min. Using slotted spoon, transfer
- bacon to plate. Throw away fat from skillet. Add in half and half and chicken broth to same skillet and bring to boil over medium heat. Gradually add in Parmesan and stir till cheese melts. Add in pepper and bacon. Reduce heat to low and gradually add in Brie, stirring till cheese melts.
- Meanwhile, cook fettuccine in large pot of boiling salted water till just
- tender but still hard to bite. Drain well. Add in fettuccine to sauce in skillet. Toss till coated with sauce. Divide fettuccine among plates and serve.
- Serves 6.
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