FETTUCCINE WITH BACON & VEGETABLES

4 servings

1/2 lb fettuccine egg noodles (dry weight)
1 medium carrot - grated
2 stalks celery - diced finely
1 medium onion - diced finely
4 fat cloves garlic - sliced thinly
1 cup frozen peas
4 strips bacon - diced
olive oil - about 1/4 cup
parmesan cheese
1 TBSP butter
salt & pepper

1. Put large pot of salted water on to boil for pasta

2. Grate and chop the carrot, celery, onion, garlic. Put into
bowl along with the frozen peas and set aside.

3. In large frying pan, cook the diced bacon until nearly crisp, remove
from pan and drain well on paper towel. Drain bacon fat from
pan, leaving just a little to coat the pan. Add some olive oil
to the pan and heat a few moments.

4. Put chopped/grated veg and peas from bowl into frying pan and
stir fry until golden and softened....about 5- 8 minutes or to your taste.

5. Meanwhile cook fettuccine 12 minutes in the boiling water.

6. Add diced bacon to vegetables in frying pan and drizzle a bit of olive oil over all.
Photo of frying pan so far.

7. Drain pasta, return to pot and add contents of frying pan plus butter to the pasta.
Mix gently, add fresh ground pepper and salt to taste. Grate in some parmesan and stir.
Pile onto heated plates and pass around the grater and block of parmesan.

SharonCb
November 30, 2007

I tried this the other night for dinner using mini penne pasta and regular broccoli and it was very good. Of course, I cut the amount way down for just one person and it still turned out well. I added just a little of the pasta water near the end of the cooking time so everything remained moist.

Penne with Garlicky Broccolini
Submitted by: SKILLETZILLA on the AllRecipes web site
Rated: 5 out of 5 by 19 members Prep Time: 5 Minutes
Cook Time: 15 Minutes Ready In: 20 Minutes
Yields: 8 servings

"A simple, delicious dinner using up the glut of wintered-over broccoli from my parents' garden. You may use sausage or veggie sausage instead of bacon, substituting olive oil for the bacon fat."

INGREDIENTS:
1 (16 ounce) package dry penne pasta
6 slices bacon
3/4 pound broccolini, cut into 1 inch pieces
12 cloves garlic, minced
salt and pepper to taste
1/3 cup freshly grated Parmesan cheese

DIRECTIONS:

1. Bring a large pot of lightly salted water to a boil. Add the penne pasta, and cook until tender, about 8 minutes. Drain.
2. Meanwhile, place the bacon in a large skillet over medium heat. Turn frequently to cook until browned and crisp. Drain on paper towels.
3. Add half of the garlic to the bacon grease, and cook over medium-low heat for 3 minutes, stirring frequently. Add the broccolini, and continue to cook and stir for 3 or 4 minutes, or until the broccolini is tender but still bright green. Stir in the remaining garlic, salt and pepper. Add the pasta to the skillet, and stir to coat. Remove from the heat and mix in the Parmesan cheese, and crumble in the bacon. Toss again, and serve!

Teresa....your's works for me also... I can almost taste it, in my mind.

Nancy

Nancy I have to admit I had three helpings...it was so good I just couldn't stop myself LOL!

SharonCb