Spicy Bacon Fettuccine Alfredo

Name: Spicy Bacon Fettuccine Alfredo
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Italian-American
Ingredients: 340 grams Fettuccine pasta (Or 12 ounces); 150 grams Bacon (About 6-8 slices, chopped); 2 tablespoons Unsalted butter; 3 cloves Garlic (Minced); 2 cups Heavy cream; 1 cup Parmesan cheese (Freshly grated); 1 teaspoon Red pepper flakes (Adjust to taste for desired spice level); 1/2 teaspoon Salt (Or to taste); 1/4 teaspoon Black pepper (Freshly ground, or to taste); 2 tablespoons Fresh parsley (Chopped, for garnish (optional))

This recipe delivers a creamy, indulgent fettuccine alfredo with a kick from red pepper flakes and savory crispy bacon. Perfect for a satisfying and flavorful meal with a touch of spice.

#pasta

#alfredo

#bacon

#spicy

#creamy

#dinner

#comfort food

#quick meal

Spicy Bacon Fettuccine Alfredo ready to serve

Recipe Information

10m

Prep Time

25m

Cook Time

35m

Total Time

Servings

Medium

Italian-American

English

Nutrition (per serving)

750

Calories

30g

Protein

55g

Carbs

50g

Fat

Close-up of the creamy pasta

Ingredients

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Pasta tossed with crispy bacon and sauce

Instructions

0/7 completed

1
Cook the fettuccine pasta according to package directions in well-salted boiling water until al dente. Reserve about 1 cup of pasta water before draining.
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10m
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Cook the fettuccine pasta according to package directions in well-salted boiling water until al dente. Reserve about 1 cup of pasta water before draining.
10m
Salting the pasta water enhances the flavor of the pasta itself. Ensure the water is at a rolling boil before adding pasta.
2
While the pasta cooks, fry the chopped bacon in a large skillet or pan over medium heat until crispy. Remove the bacon with a slotted spoon and place it on a paper towel-lined plate to drain, leaving about 1 tablespoon of bacon fat in the pan.
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8m
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While the pasta cooks, fry the chopped bacon in a large skillet or pan over medium heat until crispy. Remove the bacon with a slotted spoon and place it on a paper towel-lined plate to drain, leaving about 1 tablespoon of bacon fat in the pan.
8m
Cook bacon until truly crispy for the best texture contrast with the creamy sauce.
3
Add butter to the skillet with the bacon fat. Once melted, add the minced garlic and red pepper flakes. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.
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2m
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Add butter to the skillet with the bacon fat. Once melted, add the minced garlic and red pepper flakes. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.
2m
Keep the heat medium-low to prevent garlic from burning, which can make it bitter.
4
Pour in the heavy cream and bring to a gentle simmer, stirring occasionally. Reduce the heat to low and let it thicken slightly for 3-5 minutes.
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5m
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Pour in the heavy cream and bring to a gentle simmer, stirring occasionally. Reduce the heat to low and let it thicken slightly for 3-5 minutes.
5m
Do not boil the cream vigorously, as it can separate. A gentle simmer is all that's needed.
5
Stir in the grated Parmesan cheese until completely melted and the sauce is smooth. Season with salt and black pepper to taste. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
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3m
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Stir in the grated Parmesan cheese until completely melted and the sauce is smooth. Season with salt and black pepper to taste. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
3m
Add Parmesan gradually to prevent clumping. The reserved pasta water is key for emulsifying and thinning the sauce.
6
Add the drained fettuccine pasta to the sauce in the skillet. Toss to coat the pasta evenly. If needed, add more reserved pasta water to achieve a silky sauce.
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2m
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Add the drained fettuccine pasta to the sauce in the skillet. Toss to coat the pasta evenly. If needed, add more reserved pasta water to achieve a silky sauce.
2m
Toss quickly to ensure the pasta is well coated and doesn't clump together as the sauce cools.
7
Serve immediately, garnished with the crispy bacon bits and fresh chopped parsley, if desired. A little extra Parmesan can also be sprinkled on top.
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1m
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Serve immediately, garnished with the crispy bacon bits and fresh chopped parsley, if desired. A little extra Parmesan can also be sprinkled on top.
1m
Alfredo sauce is best enjoyed fresh, as it tends to thicken significantly upon standing.