Fettuccine with Bacon, Peas, and Parmesan

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.


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

Recipe from

Cooking Light

Nutritional 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


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


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

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.

David Bonom,

Cooking Light

March 2007
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