Fettuccine with Bacon and Roasted Red Peppers
Indulge in the comforting flavors of this creamy Fettuccine with Bacon and Roasted Red Peppers, a dish that combines rich, velvety textures with smoky and savory notes. Perfectly cooked fettuccine is enveloped in a luxurious Parmesan cream sauce infused with roasted red peppers, crispy bacon, and a hint of garlic for a depth of flavor that will leave you craving more. This restaurant-worthy pasta recipe is easy to make at home, taking just 40 minutes from start to finish, making it a perfect choice for busy weeknight dinners or elegant entertaining. Garnished with fresh parsley and a sprinkle of crushed red pepper flakes for a touch of spice, this hearty meal is a surefire way to impress your family or guests. Don’t forget to serve it with extra Parmesan and crusty bread to soak up every last drop of the creamy sauce!
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Recipe Information
Ingredients
- 12 oz Fettuccine pasta
- 6 slices Bacon
- 2 whole Roasted red peppers
- 1 cup Heavy cream
- 2 cloves Garlic cloves
- 1 cup Parmesan cheese, grated
- 2 tbsp Olive oil
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Fresh parsley, chopped
- 0.25 tsp Crushed red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccine pasta according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water, and set aside.
While the pasta cooks, heat a large skillet over medium heat. Add the bacon slices and cook until crispy, about 7-8 minutes, turning occasionally. Remove bacon and place on a paper towel-lined plate. Once cool, chop into bite-sized pieces.
In the same skillet, discard all but 1 tablespoon of the bacon grease or replace with olive oil if needed to make up the amount. Add the minced garlic and cook for 30 seconds, stirring constantly to avoid burning.
Slice the roasted red peppers into thin strips and add them to the skillet. Cook for 2-3 minutes, stirring occasionally.
Pour in the heavy cream and stir gently to combine all ingredients. Allow the sauce to simmer for 3-4 minutes until slightly thickened. Gradually stir in the grated Parmesan cheese until the sauce is smooth. Season with salt, black pepper, and optional red pepper flakes.
Add the cooked fettuccine to the skillet, tossing to coat the pasta evenly in the sauce. If the mixture is too thick, stir in reserved pasta water a tablespoon at a time until desired consistency is reached.
Fold in the cooked bacon pieces and sprinkle with chopped fresh parsley for freshness.
Serve hot in individual bowls, garnished with additional Parmesan cheese if desired.
Nutrition Facts
Calories |
718 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.6 g | 49% | |
| Saturated Fat | 18.5 g | 93% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 998 mg | 43% | |
| Total Carbohydrate | 65.2 g | 24% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 3.0 g | ||
| Protein | 23.1 g | 46% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 241 mg | 19% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 184 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
