Fettuccine with Ham and Bacon

4 Reviews
75% would make this recipe again

Fettuccine is a flat, thick noodle, traditionally made fresh (either at home or commercially). Dried versions also exist on the market.

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Ingredients

??? bacon, chopped ???
??? paper towels, to absorb the bacon fat ???
??? frozen peas ???
??? gluten free/wheat free fettuccine ???
??? cream 15% ???
??? ham, chopped ???
??? ground pepper to taste [optional] ???
??? nutmeg ???
??? feta cheese, crumbled ???
??? Parmesan cheese, grated ???
??? salt [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.

Method

  1. 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.
  2. 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.
  3. To save time, the rest of the sauce preparation and the pasta cooking can be done at the same time : Cook the pasta.
  4. 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 (330 g)

Amount

% Daily Value

Calories

480

Fat

19 g

29 %

Saturated 11.6 g
+ Trans 0 g

58 %

Cholesterol

60 mg

Sodium

720 mg

30 %

Carbohydrate

61 g

20 %

Fibre

3 g

12 %

Sugars

2 g

Net Carbs

58 g

Protein

13 g

Vitamin A

14 %

Vitamin C

6 %

Calcium

18 %

Iron

8 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Selenium, Vitamin B1, Vitamin B12
Good source of  :
Calcium, Manganese, Niacin, Phosphorus, Vitamin B2, Vitamin B6, Zinc
Source of  :
Copper, Fibre, Folacin, Iron, Magnesium, Pantothenic Acid, Vitamin A, Vitamin D, Vitamin K
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Meat and Alternatives 1
Fats 3 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

4 Reviews (4 with rating only) 75% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Dairy | Pasta | Main courses/Entrées | High Calcium | Italian

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