Creamy Fettuccine With Bacon Recipe
Ingredients
| Bacon | 8 Ounce, chopped | |
| Carrots | 1 Cup (16 tbs), shredded | |
| Frozen peas | 1 Cup (16 tbs), thawed | |
| Parsley | 1 Cup (16 tbs), chopped | |
| Whipping cream | 2 Cup (16 tbs) | |
| Parmesan | 2 Cup (16 tbs), grated | |
| Fettuccine | 1 pound | |
| Salt | To Taste | |
| Pepper | To Taste |
Directions
Cook bacon in heavy large skillet over medium high heat until crisp.
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.
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.
Chef
