Instructions: Melt 2 Tbs butter in heavy skillet. Add onion & shallots & cook until lightly browned. Stir in wine; simmer until mixture reduced by 1/3. Add cream, bring to a simmer & cook until slightly thickened. Set aside. Pound pepper & basil into veal slices. In another skillet, melt remaining 1/4 cup butter; add veal & cook until lightly browned on both sides, turning once.

Lift out, reserve pan juices; keep warm on platter in 250-degree oven. Cook pasta according to package directions just until tender to bite. Drain, return to cooking pan. Add bacon & cover pan. Reheat cream sauce, add mustard, reserved pan juices from veal & hotpepper sauce, if desired. Taste & adjust seasonings. Add sauce to pasta & toss until well coated. Remove platter from oven; transfer veal to another dish temporarily. Place pasta mixture in center of platter, then encircle with veal. Sprinkle pasta over center of pasta. Serve with additional hot-pepper sauce, if desired.

Makes
4 servings.

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