6 slices bacon
1 lb. fettuccine
1 (10 oz.) pkg. frozen peas, thawed, drained
2 med. ripe tomatoes, finely chopped
2 tbsp. butter
1/2 c. heavy cream
1/4 tsp. salt
1/8 tsp. pepper
1/4 c. chopped, fresh basil

Cut bacon into 1/4 inch slices. Fry in medium skillet, stirring until crisp. Drain on paper towel.

Cook fettuccine in lightly salted boiling water. Drain in colander and return to skillet over medium heat. Add bacon, peas, tomato, butter, cream, salt and pepper. Heat to warm through, stirring constantly. Serve immediately, sprinkled with fresh basil.