Okay, so it’s just Fetuccini Alfredo, really… with some tasty bells & whistles added for boosted comfort factor. I happen to nonchalantly whip it up for dinner while watching a Married… with Children rerun, last night. It turned out so good though I forgot what episode it was. So, try it and you’ll choke with a mouthful before you can start to scream… Peg!!!
Oh yeah, and get them running shoes ready. You will need to burn big time calories afterwards.
1 16oz. pkg Fetuccini Pasta
1 pint Heavy Whipping Cream
4 big cloves of Garlic, minced
8 oz. grated Parmigiano-Reggiano (don’t skimp or don’t blame me)
1 12 oz. pkg. Bacon (per serving)
1 cup frozen Peas or Broccoli (fantastic guilt reducer)
1/4 cup finely-chopped Flat-Leaf Parsley, for garnish
Fresh Cracked Black Pepper, no salt (the cheese and bacon will sufficiently supply the salt factor)
First order of things… ring up some friends and invite them over for a night of serious eats.
Now, in a dutch oven or heavy duty pot, cook bacon till very crisp. Drain strips in paper towel. Transfer drippings into a container for later use, but leave in a couple of tablespoons worth in the pot. Turn down heat to low, add garlic and sweat for 5 minutes. Now, turn heat to medium-low and add cream and pepper. Stir for about 10 minutes, making sure cream doesn’t boil over.
Hey, I didn’t say it was a 30-minute meal! You’re still with me?
Good. Keep stirring. Now, this would be a good time to drop the pasta into the salted boiling water. You did boil water earlier, didn’t you? Tsk, tsk! Anyhow, cook that bad boy to al bundy, err, al dente. About 10 minutes.
While that’s going, go ahead and add the grated cheese and frozen veggies into the cream mixture. Stir for another 5 minutes or until cheese is completely melted and incorporated. Add more pepper if necessary.
When pasta is cooked, set on a plate or bowl and ladle sauce on top. Crumble the bacon and garnish with parsley.
Bon apetito, kids!
Now, who’s got the remote?