Fettuccini Alfredo with Bacon and Broccoli
Broccoli and Bacon tossed with pasta in the deliciously creamy Parmesan Alfredo sauce.
Servings 4 servings
Calories 980kcal
Ingredients
- 5 strips bacon crumbled
- 10 oz Fettuccine
- 2 cups broccoli florets cooked
Alfredo Sauce
- 2 tablespoon butter
- 4 gloves garlic minced
- 2 cups heavy cream
- ½ cup Romano cheese grated
- ⅔ cup Parmesan cheese grated
- ½ teaspoon garlic salt
- 1 teaspoon Italian Seasoning
- Salt and Pepper to taste
Instructions
- Bacon: Place parchment paper on cookie sheet and cook bacon in the oven at 400 F for 15 minutes. Crumble bacon and set aside.
- Pasta: While the bacon is cooking, prepare pasta in salty water according to package directions and set aside.
- Broccoli: Boil water for broccoli, add once it reaches boiling point, turn off the stove and let broccoli sit in hot water for 5 minutes. Then drain immediately.
- Alfredo Sauce: Add butter to the pan and 1 teaspoon Italian seasoning and saute garlic for 2-3 minutes. Gradually add heavy cream, stirring constantly and cook for 2 minutes or until bubbly, stirring constantly. Reduce heat to low. Gradually add Parmesan and Romano cheeses, stirring until cheese melts. This will thicken the sauce. Add garlic salt, salt and pepper.
- Putting it all together: Add pasta, bacon and broccoli to the pan with sauce and mix well together. Simmer for 3-4 minutes. Taste and adjust seasoning, if necessary.
- Note: If the sauce appears too thick, add ¼ cup of water or more cream. Sprinkle with extra Parmesan, if desired.
Nutrition
Calories: 980kcal | Carbohydrates: 58g | Protein: 27g | Fat: 71g | Saturated Fat: 40g | Cholesterol: 280mg | Sodium: 1015mg | Potassium: 486mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2435IU | Vitamin C: 41.6mg | Calcium: 461mg | Iron: 2.2mg