1/2 lb bacon
1 pkg (16 oz) spinach fettuccine
1/2 cup butter
2 cups heavy cream
1-1/2 cups grated parmesean cheese
1/2 tsp pepper
1 pkg (10 oz) frozen peas-thawed
In large skillet, cook bacon until crisp and drain on paper towel. In a large pot, cook fettuccine according to directions on pkg. drain, rinse and set aside in colander. In the same pot, melt butter over low heat. Stir in cream, parmesean cheese and pepper. Cook 2-3 minutes or until hot and slightly thick, stirring often. Return fettuccine to the pot and add peas, stirring until combined and heated through. Crumble bacon over pasta, toss and serve immediately.
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