Hay and Straw Pasta - Fettuccine with Bacon and Peas

Hay and Straw Pasta is a fan favorite among. Cooked fettuccine with bacon and peas gets smothered in a cheesy Parmesan sauce. This decadent dinner comes together in a hurry.

Prep Time10

Cook Time15

Total Time25

Course: Entree, Main Course

Cuisine: American

Keyword: fettuccine with bacon and peas, fettuccine with peas, bacon and parm, hay and straw pasta, straw and hay pasta

Servings: people

Calories: 484kcal

Author: Barbara

Ingredients

6 to 8 pieces bacon
1 cup frozen peas, cooked and drained
12 ounces fettuccine, plain and/or spinach variety
1/2 cup butter
3/4 cup grated fresh parmesan cheese
3/4 cup heavy whipping cream
1/2 teaspoon freshly ground black pepper
2 Tablespoons minced parsley, dried or fresh

Instructions

Fry and crumble bacon; set aside.
Cook peas; drain and set aside. See notes.
Cook fettuccine to al dente.
At the same time, melt butter in a large skillet.
Add grated Parmesan cheese; stir in heavy whipping cream and black pepper.
Heat, stirring constantly until the cheese melts, and the sauce thickens.
Add cooked, drained fettuccine, cooked and drained peas, fried and crumbled bacon, and parsley. Toss together until pasta is well coated.
Sprinkle with nutmeg. (optional)
Serve hot.

Notes

This decadent pasta dish has fettuccine, peas, bacon and Parmesan cheese.
Use fresh Parmesan cheese for the best results and creamiest sauce.
Substitute cooked ham for bacon, if desired.
Ground nutmeg is optional, but highly recommended.
For a extra pretty dish, use a combination of green and plain pasta. Green fettuccine is made with spinach.
Cook the peas 30 seconds to 1 minute less than package instructions. This prevents the peas from getting over-cooked.
Fresh or dried parsley can be used, or omit it completely.
Love pasta? Try this Creamy Pasta with Ham.
The nutritional information below is auto-calculated and can vary depending on the products used.

Nutrition