Fettuccine is a flat, thick noodle, traditionally made fresh (either at home or commercially). Dried versions also exist on the market.
|2 slices||bacon, chopped||40 g|
|paper towels, to absorb the bacon fat|
|1/3 cup||frozen peas||40 g|
|170 g||gluten free/wheat free fettuccine|
|2 tbsp||cream 15%||30 mL|
|30 g||ham, chopped|
|60 g||feta cheese, crumbled|
|1 tbsp||Parmesan cheese, grated||3 g|
|ground pepper to taste [optional]|
Before you start
Keep the serving plates warm on the stove while you're preparing the dish.
Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.
- Chop the bacon, add it to a nonstick pan, then fry until the bacon is crisp. Set aside on a paper towel to absorb the excess fat.
- Cook the small peas, still frozen, by blanching them about 3 min in a small pot of boiling salted water. Drain them and set aside.
- To save time, the rest of the sauce preparation and the pasta cooking can be done at the same time : Cook the pasta.
- While the pasta is cooking, heat the cream in a pan over very low heat. Chop the ham, then add it to the pan. Add the bacon, peas, ground pepper, and nutmeg. Coarsely crumble the feta cheese then combine it with the other ingredients. Pour the drained pasta into the pan. Mix well, sprinkle with the grated parmesan, then serve in the warmed dishes.
Nutrition Facts Table
per 1 Serving (190g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||¼||serving|
|Grain Products :||2 ½||servings|
|Milk and Alternatives :||¾||serving|
|Meat and Alternatives :||½||serving|
ClaimsThis recipe is :
- Source of :
- Fibre, Folacin, Magnesium, Pantothenic Acid, Vitamin A, Vitamin B6, Vitamin D, Vitamin K
- Good source of :
- Calcium, Iron, Niacin, Potassium, Vitamin B1, Vitamin B2, Zinc
- Excellent source of :
- Phosphorus, Selenium, Vitamin B12
- Free :
- Added Sugar
|Meat and Alternatives||1|