Lunch: Creamy Fettuccine with Bacon

Ingredients

8 ounces bacon, chopped
1 cup shredded carrots
1 cup frozen peas, thawed
1 cup chopped fresh parsley
2 cups whipping cream
2 cups grated Parmesan
1 pound fettuccine, freshly cooked

Instructions

Cook bacon in heavy large skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towel to drain. Pour off all but 1 tablespoon fat from skillet. Add carrots, peas and parsley and sauté 1 minute. Mix in cream and Parmesan and simmer sauce until it thickens slightly, about 3 minutes. Season to taste with salt and pepper. Place fettuccine in large bowl. Add cream mixture and toss well. Sprinkle with cooked bacon and serve.

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