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Fettuccine Alfredo with Bacon and Green Peas

Fettuccine Alfredo with Bacon and Green Peas

  • Yield: 6 servings


  • 1 pound dried fettucine, tagliatelle, or other wide ribbon pasta
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 4 ounces small diced smoked bacon, cured ham, or pancetta
  • 1/2 cup finely chopped yellow onion
  • 1 tablespoon minced garlic
  • 2 cups heavy cream
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon kosher salt
  • 1/2 cup frozen green peas, defrosted (optional)
  • 1 cup grated Parmesan cheese


  • Bring a large pot of water to a boil and add enough salt to make the water taste like the sea.

    When it comes to a boil, add the pasta, return the water to a boil, and cook the pasta until al dente, stirring occasionally to prevent the noodles from sticking, usually 9 to 10 minutes for dried pasta. When the pasta is done, drain it in a colander, reserving about 1/2 cup of the pasta cooking water separately.

    Meanwhile, while the pasta is cooking, melt the butter and the oil in a large skillet over medium heat.

    Add the bacon, and cook, stirring, for 3 minutes, or until the fat is mostly rendered. Remove some of the drippings from the skillet, leaving at least 2 tablespoons.

    Add the onion and cook, stirring, for 2 minutes.

    Add the garlic, and cook, stirring, for 30 seconds.

    Add the heavy cream and bring to a boil. Cook until the volume is reduced by half, about 5 minutes. If desired, add the peas. Add the teaspoon of salt and the pepper, and stir well.

    Place the drained pasta in a large, heatproof bowl and add the sauce. Toss to coat well, using a bit of the pasta water if the sauce is too thick -- this will help the sauce adhere to the pasta.

    Add the cheese and toss to coat.

    Serve immediately, garnished with more cheese if desired and a sprinkling of freshly ground black pepper.

Recipe Details