Fetish-ini (Fettuccini Primavera)

You know those dishes you tend to return to over and over, because they are fairly easy yet delicious and satisfying? This is a dish that my mom would make all the time when I was growing up. I remember it well because I thought the title of the cookbook this recipe is adapted from was so scandalous and embarrassing – Cooking in the Nude. I also remember it because it tasted sooo good!

Fetish-ini is just a play on the name Fettuccine Primavera. This is a great pasta dish because it has loads of fresh veggies, but is also creamy because of the whipping cream or half-and-half that you add at the end. Plus the bacon. Did I mention the bacon?

Ingredients

10 slices bacon

½ lb. fettuccini (fresh if possible instead of dry)

¼ cup butter

3-5 mushrooms, sliced

1 large carrot, sliced

½ cup cauliflower, sliced

1 medium zucchini, sliced

4 green onions, sliced

½ cup frozen peas

1 clove garlic, minced

¼  cup whipping cream (can use half-and-half for a lighter sauce)

1 cup Parmesan cheese

salt and pepper to taste

Directions:

1. Fry bacon until crisp. Remove from pan and drain on paper towels. Reserve pan and drippings.

2. Cook fettuccini al dente. Drain and toss with butter in a large serving bowl. Set aside and keep warm.

3. Add vegetables to the bacon drippings in frying pan and sauté over medium-high until crisp and tender. (I discarded half of the bacon drippings first to make the dish less rich).

4. Add vegetables and crumbled bacon to cooked fettuccini. Add cream, parmesan, and salt and pepper and mix to combine. Enjoy warm.