3625. CREAMY FETTUCINE with BACON, ALMONDS and ORANGE

yields four servings


8 oz. dry fettuccine
4 slices bacon, cooked and diced (4 oz)
1/4 cup sliced almonds, toasted
1/2 cup heavy whipping cream
zest of 1 medium orange, plus more for garnish
juice of 1 medium orange
salt and freshly ground black pepper
1/4 cup finely grated Parmesan cheese, plus more for garnish
finely grated Romano cheese, for garnish

Cook fettuccine pasta to al dente according to directions listed on package. Drain cooked pasta, reserving 1/4 cup pasta water.

In a medium saucepan, combine 1/4 cup reserved pasta water, heavy cream, orange juice, and orange zest. Bring mixture to a boil, then reduce heat and stir in cooked pasta. Cook for about 1 minute until sauce coats pasta, then remove from heat and toss in 1/4 cup Parmesan cheese, diced bacon and toasted almonds. Season with salt and pepper to taste. Plate and garnish with additional Parmesan cheese and Romano cheese. Serve immediately.


bacon recipe source: Jaclyn Bell, Cooking Classy (@cookingclassy1), January 30, 2013