Fettuccine Alfredo With Bacon Recipes

LIGHTER FETTUCCINE ALFREDO WITH BACON

Steps:

• Set a medium pot of water to boil. Add pasta and cook according to package directions. Drain pasta, reserving 1/4 cup cooking liquid.
• Set a large nonstick skillet to medium-high heat. Add bacon and cook 'til crisp, about 5 minutes. Remove bacon to a paper towel lined plate, reserving drippings. Add garlic to drippings and sauté 1 minute. Whisk in flour; cook 30 seconds, stirring constantly. Gradually whisk in milk, stirring constantly until bubbly and thickened, 3-4 minutes. Reduce heat to low. Add grated Parmesan, stirring until melted. Whisk in salt and reserved 1/4 cup cooking liquid.
• Add hot pasta to skillet and toss to combine. Serve and sprinkle with bacon, parsley and black pepper.
• Enjoy!

FETTUCCINE ALFREDO

Steps:

• Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 4 minutes. Drain. Stir 2 cups of the cream and the lemon juice in a heavy large skillet to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from the heat. Add the pasta and toss. Add the remaining 1/2 cup of cream, and Parmesan to the cream sauce in the skillet. Add the lemon zest, nutmeg, salt, and white pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute.

FETTUCCINE ALFREDO

Steps:

• Cook the pasta according to package directions. In a saucepan or skillet over low heat, warm the butter and cream. Season with salt and pepper. Place half of the Parmesan into a large serving bowl. Pour the warm butter/cream mixture over the top. Drain the pasta and immediately pour it into the bowl. Toss a couple of times, and then sprinkle in the other half of the Parmesan. Toss to combine, thinning with pasta water if necessary. Serve immediately as a main course or accompaniment to meat or salad. Delicious!

CHICKEN FETTUCCINE ALFREDO WITH BACON

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a large skillet, cook bacon until crisp. Remove to paper towels to drain, reserving 1-2 tablespoons drippings. , Saute chicken in drippings until no longer pink. Add mushrooms and green onions; cook until mushrooms are tender. Add garlic; cook 1 minute longer. Stir in the cream, cheese, paprika and pepper. Reduce heat; simmer, uncovered, for 5-10 minutes. Stir in reserved bacon. , Drain fettuccine; place in a serving bowl. Add chicken mixture; toss to coat. Garnish with additional cheese.

REALLY CREAMY FETTUCCINE ALFREDO

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a medium saucepan, combine cream cheese, Parmesan, margarine, milk, garlic powder and basil and stir over low heat until smooth and creamy, 10 to 15 minutes. Toss sauce with pasta and sprinkle with nutmeg. Serve.

GARLIC SHRIMP BACON ALFREDO RECIPE BY TASTY

Steps:

• In a large pot, cook the bacon over medium heat until crispy.
• Add the shrimp, salt, and pepper and cook until the shrimp is pink and opaque. Remove the shrimp and bacon from the pot, leaving any fat from cooking the bacon behind.
• Add the onions, tomatoes, and garlic to the pot and cook until the garlic is starting to brown.
• Add the cream and bring to a boil.
• Once the cream is boiling, add the fettuccine. Return the shrimp and bacon to the pan, along with the Parmesan cheese and parsley. Stir until the cheese melts and the sauce coats the shrimp and pasta nicely.
• Nutrition Calories: 2185 Fat: 125 grams Carbs: 192 grams Fiber: 9 grams Sugars: 20 grams Protein: 103 grams
• Enjoy!

CHICKEN ALFREDO WITH CRISPY BACON (PAULA DEEN)

Steps:

• Heat a large skillet over medium heat. Add bacon; cook until crisp. Remove bacon to paper towels to drain, reserving drippings in skillet. Crumble bacon and set aside.
• Sprinkle chicken with salt and pepper. Brown chicken in drippings; add chicken broth. Cover and cook for 15 to 20 minutes or until cooked through. Remove chicken; shred meat.
• Add onion and garlic to skillet; cook for 7 minutes over medium-high heat or until onion is tender. Add shredded chicken to skillet, and stir in cream; cook for 5 minutes or until thickened slightly. Remove from heat; add cheese and parsley, stirring until cheese melts.
• Tossed cooked fettuccini with chicken mixture. Add enough reserved cooking liquid to reach desired consistency. Sprinkle with crumbled bacon and enjoy!

TO DIE FOR FETTUCCINE ALFREDO

Steps:

• Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
• In a large saucepan, melt butter into cream over low heat. Add salt, pepper and garlic salt. Stir in cheese over medium heat until melted; this will thicken the sauce.
• Add pasta to sauce. Use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated. Serve immediately.

FETTUCCINE ALFREDO WITH CRISPY BACON AND HAM

Steps:

• In large saucepan add 4 tablespoons Danish butter, when butter begins to melt add the half & half, stirring constantly. When milk begins to bubble reduce heat and slowly add all cheeses that you have grated & prepared.
• Stir cheese and milk constantly until melted. Once cheeses are melted, you should have a fairly thick cheese sauce.
• Next, add parsley, garlic, salt, pepper directly to cheese mixture that you prepared, cover with lid remove from heat.
• Once the pound of bacon is cooked, cut into medium size pieces and add to the cheese sauce. Finally, add the diced ham pieces directly to cheese sauce mixture also.
• Cook fettuccine according to box directions. Drain excess water, place in large pasta serving bowl, add sauce, and mix pasta through sauce thoroughly. You may add additional parsley as a final garnish and serve.
• This recipe is rich and delicious. A nice salad goes well with this entrée.

QUICK FETTUCCINE ALFREDO

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a saucepan, melt butter over medium-low heat. Stir in cream, 1/2 cup Parmesan cheese, Romano cheese, egg yolks, salt, pepper and nutmeg. Cook and stir over medium-low heat until a thermometer reads 160° (do not boil). , Drain fettuccine; serve with Alfredo sauce and remaining 1/4 cup Parmesan cheese.