Creamy Garlic Fettuccine with Bacon and Roasted Red Peppers
Serves: 4-6
  • 1 lb fettuccine
  • 4 oz bacon, chopped
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • pinch ground nutmeg
  • ¾ cup freshly grated Romano cheese
  • salt and pepper, to taste
  • thinly sliced roasted red peppers
  • finely chopped fresh parsley
  1. Cook the fettuccine according to package directions.
  2. While the fettuccine is cooking, heat a large skillet over medium heat. Add the bacon and brown. Once it's just about done, add the garlic and cook for 1 minute, until fragrant. Use a slotted spoon or a wire mesh skimmer to remove the bacon and the garlic from the pan.
  3. Whisk the heavy cream and nutmeg into the pan. Add the Romano cheese and whisk until combined. Season with salt and pepper, to taste.
  4. Remove from heat and stir the bacon, garlic and roasted red peppers into the sauce until thoroughly combined. Add the cooked, drained fettuccine to the sauce and toss well to combine. Sprinkle with parsley and serve.
Recipe by Maine Course at