Ingredients for Bacon Creamy Fettuccine
- 6 slices bacon
- 1 cup sliced fresh mushrooms
- Green Onions
- 1 pound fettuccine
- 8 ounces cream cheese
- 1/2 cup milk
- 1/4 teaspoon garlic powder
- Dried Basil Leaves
- Dried Thyme Leaves
- Tomatoes
- 1/2 cup chopped onion
- 1/4 cup grated Parmesan cheese
- salt to taste
- pepper to taste
- 1 cup trimmed and chopped asparagus
- 2 tablespoons chopped fresh parsley
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How to Make Bacon Creamy Fettuccine
- Cook 6 slices of bacon until crisp. Remove from pan and set aside, reserving 2 tablespoons of bacon grease.
- Add 1 cup sliced mushrooms and 1/2 cup chopped onion to the pan with the reserved bacon grease. Cook and stir for 4 minutes until softened.
- Set aside the mushroom and onion mixture.
- Cook 1 pound fettuccine according to package directions. Drain, reserving about 1/2 cup of pasta water.
- Return the cooked fettuccine to the pan.
- Add 8 ounces cream cheese, 1/2 cup milk, 1/4 cup grated Parmesan cheese, 1/4 teaspoon garlic powder, and salt and pepper to taste.
- Cook over medium heat, stirring frequently, until the cream cheese is melted and the sauce is smooth. Add a little reserved pasta water if needed to thin the sauce.
- Stir in the cooked bacon, mushroom, and onion mixture.
- Add 1 cup trimmed and chopped asparagus and toss to combine. Cook until asparagus is tender-crisp, about 2-3 minutes.
- Sprinkle with 2 tablespoons chopped fresh parsley (optional).
- Serve immediately or enjoy as leftovers!
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
11g
Fat
45g
Carbs
8g
