Jan 25, 2007
Fettucine with Bacon and Tomatoes
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1 pound fettuccine
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6 ounces thinly sliced bacon, cut crosswise into 1-inch-wide strips
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3 garlic cloves, pressed
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3 (14 1/2-ounce) cans diced tomatoes in juice, drained
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1/2 cup heavy cream
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1/2 cup coarsely chopped fresh Italian parsley
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1/2 cup grated Parmesan cheese plus additional for serving
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Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Transfer pasta to large bowl.
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Meanwhile, heat heavy large skillet over medium-high heat. Add bacon and sauté until crisp, about 5 minutes. Transfer to paper towels.
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Add garlic and sauté 15 seconds. Add tomatoes and simmer 5 minutes, stirring occasionally. Stir in cream, parsley, and 1/2 cup cheese. Bring to boil; season with salt and pepper.
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Add sauce to pasta in bowl; toss to coat. Sprinkle with bacon and serve, passing additional cheese alongside.
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