Fettuccine is a flat, thick noodle, traditionally made fresh (either at home or commercially). Dried versions also exist on the market.
Before you start
Keep the serving plates in the oven at the lowest setting so they are warm when you serve.
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 fresh pasta in a large pot of boiling salted water, exactly as you would do for dried pasta. The cooking time is written on the package: the pasta is ready when just tender but still firm to the bite (al dente).
- 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 (270g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||¼||serving|
|Grain Products :||2 ¼||servings|
|Milk and Alternatives :||¾||serving|
|Meat and Alternatives :||¼||serving|
ClaimsThis recipe is :
- Free :
- Added Sugar
- Excellent source of :
- Folacin, Niacin, Vitamin B1, Vitamin B12
- Good source of :
- Iron, Magnesium, Manganese, Phosphorus, Vitamin B2, Zinc
- Source of :
- Calcium, Copper, Fibre, Pantothenic Acid, Selenium, Vitamin A, Vitamin B6, Vitamin K
|Meat and Alternatives||1|
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Top ReviewsView All Reviews
CharlieTrotterjuly 27, 2016 | I would make this recipe again
Jeanne C.july 26, 2016
did not like this one