| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | April 1993 | 1 | servings | |
INGREDIENTS
| 8 | oz | Bacon; chopped |
| 1 | c | Shredded carrots |
| 1 | c | Frozen peas; thawed |
| 1 | c | Chopped fresh parsley |
| 2 | c | Whipping cream |
| 2 | c | Grated Parmesan |
| 1 | lb | Fettuccine; freshly cooked |
INSTRUCTIONS
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 sauce until it 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. Serves 4. Bon Appetit April 1993 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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