Updated: 10/06/2006

TV Morning Show 10/6/2006

Fettuccine Patricia

2 tablespoons olive oil

2 tablespoons butter

1 medium onion, diced

2 medium apples, peeled, cored and diced

2 cloves garlic, minced

2 tablespoons fresh, minced thyme

½ pound cooked, diced bacon

1 fourteen-ounce can whole, peeled tomatoes in juice

1 eight-ounce package cream cheese

1 cup heavy cream

½ cup grated parmesan cheese

1 pound cooked fettuccine pasta

Combine the first five ingredients in an eight-quart saucepan and cook on medium high heat until the onion begins to wilt. Add the next three ingredients and cook for six to eight minutes. In a separate bowl, mix together the cream cheese and heavy cream until smooth. Add to the saucepan and blend until the sauce is creamy and smooth. Add the parmesan cheese and the fettuccine and toss until the cheese melts and the pasta is coated.

Yield: four entrée servings.