Creamy Fettuccine With Bacon
|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|
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.