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Nutrition Facts
Serving Size 296 g
(Approx. 6 Servings)
Amount Per Serving
Calories 620 Calories From Fat 290
% Daily Value*
Total Fat 32 g 49%
Saturated Fat 19 g 95%
Trans Fat 1.0 g
Cholesterol 95 mg 32%
Sodium 330 mg 14%
Total Carbohydrate 66 g 22%
Dietary Fiber 4 g 16%
Sugars 4 g
Protein 18 g
Vitamin A 20% Iron 15%
Vitamin C 4% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Bacon Fettuccini with Lemon Pepper Crumbs
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

16 Oz fettuccine pasta
1 cup(s) bacon, diced small
1 Tbsp garlic, minced
1/2 cup(s) white onion, minced or chopped finely
1 Tbsp sherry vinegar
1/2 cup(s) sour cream
1 1/2 cup(s) heavy cream
1/2 cup(s) Pecorino Romano cheese, grated
1/3 cup(s) lemon pepper panko bread crumbs
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Instructions

1
Bring a large pot of water to a boil. Add a generous pinch of salt to flavor the water. Cook pasta according to package instructions. While pasta is cooking make the sauce.
2
In a large sauté pan add diced bacon and render out some of the fat. Add garlic and onions and cook until bacon is just crispy.
3
Add sherry vinegar and cook until it has evaporated and reduced completely. Add sour cream and heavy cream and bring everything to a simmer, stirring occasionally to keep cream from burning.
4
Drain pasta once cooked and set aside. Cook cream mixture until cream has thickened and will coat the back of a spoon. Remove cream from heat, add in pasta and cheese. Toss to combine everything.
5
Add in lemon pepper bread crumbs. Gently toss and garnish with more bread crumbs over the top.

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