• Antoinette

This Fettuccine is Bacon me come back for more!

Creamy Fettuccine with Bacon


1/2 pound bacon strips, cooked and chopped

1 pound fettuccine noodles

3 garlic cloves, minced

4 tbsp. Butter

1/4 cup flour

1 cup chicken broth

1 cup heavy cream

1 cup grated Parmigiano-Reggiano cheese

1/2 tsp. salt

1/2 tsp. freshly ground black pepper


In a large skillet, cook bacon over medium heat until crisp. Remove bacon and place on plate lined with paper towels. Discard drippings with slotted spoon and reserve 1 tbsp. of bacon grease in pan. Add garlic to skillet and cook for approx. 1 minute.

Meanwhile, in large pot with generously salted water cook fettuccine noodles until al dente. Drain and return noodles to pot.

Reduce skillet heat to medium-low and melt butter. Whisk in flour until smooth.

Slowly whisk in the chicken broth and the cream. Cook for a few minutes, until the sauce has started to thicken up. Add in the cheese and stir until melted. Add salt, pepper and bacon crumbles into sauce. Add to fettuccine and toss to combine. Sprinkle with additional cheese and pepper if needed. Serve immediately.

Enjoy! 😉

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