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.

Yield: 4 servings (serving size: 1 1/4 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 313
  • Calories from fat: 28%
  • Fat: 9.9g
  • Saturated fat: 4.5g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 0.4g
  • Protein: 14.2g
  • Carbohydrate: 43.1g
  • Fiber: 3.7g
  • Cholesterol: 22mg
  • Iron: 0.7mg
  • Sodium: 747mg
  • Calcium: 145mg

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

Preparation

  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.
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