Sunday, August 23, 2009
I came up with this dish the day before we left on our vacation. I hadn't bought new groceries for the week before our trip, so I needed to work with what I had. I knew that I still had fettuccine in from Ohio City Pasta in the freezer. I think that it was 2 bundles of garlic herb and a bundle of roasted red pepper. I also needed to utilize the half and half that I'd used in the Bananas Foster Stuffed French Toast. Oh, and I had a package of bacon open from the bacon twists that I'd served with the french toast. I also added a diced tomato and some peas because I didn't expect for them to last in the crisper while we were away. I always have flour, garlic, and Parmesan on hand, so the dish came together quickly in my mind. And then it came together beautifully on the plate. I mean, you can't go too wrong with Fettuccine Alfredo. It was delicious!
First, I chopped up 4-6 slices of bacon and fried until crispy. I removed the bacon to some paper towel, leaving the drippings in the pan. I tossed in 3 large cloves of minced garlic. Saute until golden.
Next, I added a couple of tablespoons of flour to the garlic and stirred until smooth to thicken the sauce a bit. I like for my Alfredo sauce to stick to that fettuccine!
Now pour in 2 cups of half and half or milk or cream. Cook and stir over medium high heat until just thickened and then stir in about 3/4 cup of Parmesan cheese.
Turn the heat to low and stir in a small diced tomato, the bacon, and about a cup of cooked peas.
Toss with the fettuccine...
And enjoy! Top with some fresh parsley, if you have any, and additional Parmesan cheese.
Cleaning Out the Fridge Fettuccine Alfredo
3 bundles of fresh fettuccine or 1/2 package of dry fettuccine
4-6 slices of bacon, chopped and fried until crisp
3 large cloves garlic, minced
2-3 tablespoons flour
2 cups half and half
3/4 cup Parmesan cheese
kosher salt and fresh ground pepper, to taste
1 cup peas, cooked
1 small or medium tomato, diced
chopped fresh parsley
additional Parmesan cheese
Fry bacon until crisp. Remove from skillet and drain on paper towel. Add garlic to the bacon drippings and saute until golden. Stir in flour until smooth. Add half and half, cook and stir over medium-high heat until just thickened. Stir in cheese until melted. Reduce heat. Stir in peas, tomato, and bacon. Heat through. Toss with fettuccine prepared according to package directions. Garnish with fresh chopped parsley and additional Parmesan cheese if desired.