Creamy Fettuccine with Bacon and Asparagus
Fettuccine with rich fried bacon, creamy herby sauce, fresh asparagus and a pop of sun dried tomatoes! Garnish with parmesan for a delicious dinner!
Ingredients
- 16 oz pkg fettuccine noodles
- 1 pound bacon
- 1 good sized bunch of asparagus, chopped in to 2 inch pieces
- 1 cup heavy cream
- 1 cup half and half
- 1/4 cup prepared pesto
- 1/4 cup sun-dried tomatoes in oil, finely chopped
- 1/2 tsp salt
- 1/4 tsp pepper
- Fresh grated Parmesan for garnish
Instructions
- In a large pot, cook the pasta according to directions on the package for al dente. Reserve a large cup of pasta water before draining the noodles.
- While the noodles are cooking, cut the bacon up with kitchen shears into little strips, (we do several strips at a time), and throw them all in a large skillet pan and cook till nice and crisp. Remove bacon from the rendered fat and let it sit on a couple of paper towels so you get as much of the excess fat off of it as possible. Remove any excess fat from the pan.
- In the same pan, sauté the asparagus for 2-3 minutes.
- Add the cream, the half and half, the pesto, and the sun dried tomatoes and cook over medium-high heat until sauce is thickened.
- Stir in the bacon, salt and pepper.
- Add the drained noodles in to the sauce and toss to coat. Stir in about half a cup of the reserved pasta water to help loosen it all up and bring it together. Add more pasta water by the Tbsp until you have the desired consistency.
- Garnish with fresh grated Parmesan and serve immediately!