Fettuccine Carbonara recipe that is seasoned with a sauce that is an updated version of a more traditional Italian creamy sauce.
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1 (9-ounce) package refrigerated fettuccine
1 (10-ounce) package frozen cut asparagus
1/2 cup grated Parmesan cheese
1/2 cup Land O Lakes® Half & Half
4 slices crisply cooked bacon, crumbled
Cook fettuccine in 4-quart saucepan according to package directions. Add asparagus during last minute of cooking. Drain.
Immediately return cooked fettuccine and asparagus to pan. Stir in Parmesan cheese and half & half. Add bacon; mix lightly. Sprinkle with chopped parsley, if desired. Serve immediately.
- If you want to use fresh asparagus, allow a few extra minutes to the prep time. You'll need about 2 cups asparagus, cut into 1-inch pieces.
- Add an additional 1/2 cup Land O Lakes® Fat Free Half & Half for additional creamy sauce.
Explore reviews fromour online community
When I made this recipe, I used Land O'Lakes fat free half and half, and the results were great. I did use extra half and half, and extra cheese, resulting in a quick and very creamy sauce...a definite 'make again'.
The sauce did not make very much at all, and it was super clumpy. I had to make my own sauce to save the meal and not waste the food.