Broccoli/Corn, Bacon, Parmesan Fettuccine |
| Name: |
Gabriela Watson |
| Base: |
Fort Hood |
| Recipe: |
1 (9oz) fettuccine pasta
2 slices smoked bacon
½ c. shallots, chopped
2 tsp. garlic, minced
2 tsp. thyme, diced
½ c. broccoli and corn, frozen
¾ c. pasta water
1/3 c. milk with cornstarch
2 tsp. butter
½ tsp. salt
1/8 tsp. black pepper
¼ c. Parmesan cheese
~Cook pasta, omitting salt and fat. Drain pasta, reserving ¾ c. cooking liquid. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving drippings in the pan; crumble. Add shallots, bottled minced garlic, and chopped thyme to drippings in pan; sauté 2 minutes. Stir in broccoli and corn; sauté 1 minute. Add pasta, reserved cooking pasta and milk/cornstarch mixture to pan; cook 1 minute, tossing to combine. Remove from heat. Add butter, salt and pepper to pan; toss until butter melts. Sprinkle with crumbled bacon and Parmesan cheese.
Serves 4
NOTE: Serve with garlic bread and green salad.
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