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Fettuccine with Bacon, Peas, and Parmesan

Yield 4 servings (serving size: 1 1/4 cups)
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.

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

Nutrition Information

  • calories 313
  • caloriesfromfat 28 %
  • fat 9.9 g
  • satfat 4.5 g
  • monofat 3.8 g
  • polyfat 0.4 g
  • protein 14.2 g
  • carbohydrate 43.1 g
  • fiber 3.7 g
  • cholesterol 22 mg
  • iron 0.7 mg
  • sodium 747 mg
  • calcium 145 mg

How to Make It

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

  2. 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.