Fettuccine with Bacon, Peas, and Parmesan

By VegasBartender

Garlic bread and green salad will complete the menu with this quick pasta toss. Shake a dash of red pepper flakes over the dish for just a hint of heat.

David Bonom, Cooking Light

MARCH 2007

Ingredients

• 1 (9-ounce) package fresh fettuccine pasta
• 2 slices smoked center-cut bacon
• 1/2 cup chopped onion
• 2 teaspoons bottled minced garlic
• 1 tablespoon chopped fresh thyme
• 1/2 cup frozen green peas
• 1/2 cup chopped green onions
• 1/3 cup half-and-half
• 2 teaspoons butter
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1/4 cup shredded Parmesan cheese

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

Cook pasta according to package directions, omitting salt and fat. Drain pasta, reserving 3/4 cup cooking liquid.

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving drippings in the pan; crumble. Add 1/2 cup chopped onion, bottled minced garlic, and chopped fresh thyme to drippings in pan; sauté 2 minutes. Stir in green peas; sauté 1 minute. Add green onions to pan; sauté 1 1/2 minutes. Add pasta, reserved cooking liquid, and half-and-half to pan; cook 1 minute or until thoroughly heated, tossing to combine. Remove from heat. Add butter, salt, and pepper to pan; toss until butter melts. Sprinkle with crumbled bacon and Parmesan cheese.