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Creamy Fettuccine With Bacon Recipe
|Bacon||8 Ounce, chopped|
|Shredded carrots||1 Cup (16 tbs)|
|Frozen peas||1 Cup (16 tbs), thawed|
|Chopped fresh parsley||1 Cup (16 tbs)|
|Whipping cream||2 Cup (32 tbs)|
|Grated parmesan cheese||2 Cup (32 tbs)|
|Fettuccine||1 Pound, freshly cooked|
Serving size: Complete recipe
Calories 4986 Calories from Fat 2391
% Daily Value*
Total Fat 268 g412.1%
Saturated Fat 159.4 g797.1%
Trans Fat 0 g
Cholesterol 942.4 mg
Sodium 5745.7 mg239.4%
Total Carbohydrates 401 g133.7%
Dietary Fiber 28.2 g112.9%
Sugars 59.1 g
Protein 178 g356.2%
Vitamin A 683% Vitamin C 187.8%
Calcium 319.4% Iron 91.4%
*Based on a 2000 Calorie diet
Using slotted spoon, transfer bacon to paper towel to drain.
Pour off all but 1 tablespoon fat from skillet.
Add carrots, peas and parsley and saute 1 minute.
Mix in cream and Parmesan and simmer until sauce thickens slightly, about 3 minutes.
Season to taste with salt and pepper.
Place fettuccine in large bowl.
Add cream mixture and toss well.
Sprinkle with cooked bacon and serve.