There’s a reason why I don’t make Fettuccine Alfredo very often. Stick a fork in me, I’m done! It’s got a major calorie count and my jeans can only take so much! I tried to lighten it up a little the veggies, but it was still amazingly and deliciously rich. The pan Fried Chicken Cutlet probably didn’t help the calorie count.
16 oz uncooked Fettuccine Pasta
2 cups Romanesco florets
6 Asparagus Spears; chopped
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Bacon Alfredo Sauce:
2 slices of Bacon; chopped
¼ cup Unsalted Butter
4 Garlic Cloves; minced
1 ½ cups Heavy Cream
4 ounces Cream Cheese
2 cups Parmesan Cheese
1 teaspoon Onion Powder
Salt and Pepper to taste
1 Tablespoon Fresh Basil; finely chopped
1 Tablespoon Fresh Oregano; finely chopped
1 Tablespoon Fresh Parsley; finely chopped
- Bring a large pot of liberally salted water to a boil and add the pasta. Cook until almost al dente; about 10 minutes. Drain and set aside.
- Add the vegetables to a steamer basket and place in a large pot with 1″ of water. Bring to a boil, cover and steam until fork tender; about 6 minutes. Vent the lid and remove from the heat.
- Meanwhile, add the bacon to a sauté pan over medium heat and cook until crispy and the fat is rendered; about 6 minutes. Add the butter and garlic, sautéing until fragrant; about 2 minutes. Pour in the cream and add the cheeses, stirring until fully melted.
- Sprinkle in the herbs and spices then reduce the heat to medium-low and cover, cooking for 10 minutes. NOTE: You can add more cream or milk if the sauce gets too thick.
- Add the steamed vegetables and cooked pasta, tossing to coat. Cook for 3 minutes longer or until the pasta is al dente and serve with Chicken Cutlets, garlic knots or a fresh salad.
- Enjoy!
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