1/2 lb. thick sliced bacon
3 tbsp. olive oil
2 1/2 lg. onions, chopped
3 cloves garlic, crushed
5 lg. tomatoes, peeled, seeded and chopped
1 tbsp. salt
1 tbsp. dried tarragon
1/4 tsp. crushed red pepper or cayenne pepper
1 tsp. fresh ground black pepper
1/4 c. finely chopped parsley
1 lb. fettuccine
Butter
Fresh grated Parmesan cheese

Fry bacon until crisp, drain on paper towels and set aside. Pour out fat, reserving 1 tablespoon. Add olive oil to this, and when hot, add onions. Cook about 5 minutes until golden, stirring often.

Add garlic and tomatoes, simmer for a few minutes, then add salt, tarragon, and red and black pepper. Simmer, covered, 20 minutes. Stir occasionally. Add chopped parsley, simmer 5 minutes. Crumble bacon coarsely and stir in. Sauce may be used now or reheated later.

Cook pasta in large quantity of boiling water, and when al dente, drain. Put pasta back in pot and toss with a little butter. Mix in some of the hot tomato and bacon sauce. Serve on warm plates, topped with Parmesan cheese. Pass balance of sauce at table.