If there is one thing I’ve learned from Cooking Light, it’s that a little bacon can make a world of difference. Seriously, a few strips of bacon can add just enough smoky pork fat goodness to make you satisfied. And the other thing…a little parmesan cheese can also add some much needed richness to light dishes.
There are a zillion versions of this dish, and I think I’ve tried a half of zillion of them. What is half a zillion, anyway? I’ll have to ask my regular ed math teacher, she knows everything. She finally taught me scientific notation on Friday. It’s only taken three years, but I think I’ve got it now. She’s the same teacher that sometimes gives me the math test to take ahead of time, so that she can see where the students will probably mess up. Hey, it’s a tough job, but someone has to be really, really bad at math.
So, anyway, back to the pasta. I found this in Cooking Light Annual Recipes 2008: EVERY RECIPE...A Year's Worth of Cooking Light Magazinea cookbook I highly recommend, it is filled with tons and tons of stuff I want to make. But you can also find it online, Fettuccine with Bacon, Peas, and Parmesan. Which by the way, when you go read the reviews, I would suggest you ignore the one star review. How can you give a recipe a one star review when you modify the recipe so much, it’s not even close? Faithy’s review – she left out the bacon, added dried thyme instead of fresh and added grated carrot. Um..really. I don’t think subbing shredded carrot for bacon is an even substitution in anyone’s mind!!
Seriously, I’m still shaking my head over that one….carrots for bacon.