| 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
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