Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Fettucine -- or tagliatelle
6 1/2 oz Prosciutto -- or turkey
Bacon
1 tb Canola oil -- butter
Flavored
1 tb Virgin olive oil
6 tb Basil leaves -- shredded
1 lg Radicchio -- head, shredded
Salt and pepper -- to taste
3 tb Asiago Cheese -- shavings

PASTA POT - cook pasta until al dente. Drain well. Toss with butter
flavored canola. LARGE SKILLET or WOK ~ Fry prosciutto or bacon until
crisp; add a little olive oil, as needed, to prevent sticking.

Option #1: Combine the herb(s), radicchio, cheese, pepper and meat
in a serving bowl and toss. Add hot "buttered" pasta and toss.
Distribute servings to heated bowls. Top with cheese.

Option #2: Push meat aside in the wok or skillet and stir fry
radicchio and herbs for about 3 minutes, until just wilted and the
"cranberry" color darkens ("maroon"). Add the pasta to the wok. Toss.
Salt and pepper to taste. Transfer to a heated serving bowl. Top with
cheese: some shavings, some grated.

VARIATIONS: __Any long stranded pasta. __Harlequin pasta: plain,
beet and spinach. __Equal amounts of linguine and angel hair. Note
the different cooking times on package. __Shorten the pasta: break
length in two. __Equal amounts of fresh basil, or lemon basil and
fresh tarragon. __Good quality turkey bacon instead of prosciutto.
Cut bacon into squarish pieces; then fry. [patH at mcRecipe 30 Au 96]
Recipe By : Pasta, Cooking with Style (1994)

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