1 (16 oz.) box fettuccine
16 oz. bacon, diced
2 cups frozen sweet peas
1 (14.5 oz.) jar alfredo sauce
2 (4 oz.) cans sliced mushrooms, drained
2 cups grated Parmesan cheese
Salt
Pepper
Cook pasta according to package directions, Drain and
set aside.
Saute diced bacon in large pan over medium heat. Bacon
should be crisp.
Add to same pan frozen peas, alfredo sauce, and mushrooms.
 |
| Why would you mix something so tasty with something so blech? |
Heat until bubbly and peas are cooked.
Combine sauce and pasta. Add 1 cup of parmesan cheese.
Stir to coat.
Add salt and pepper to taste.
 |
| Turkey bacon blends in well with things. |
Top with remaining
parmesan cheese and enjoy!
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| Cheese with more cheese on top. This is the way. |
My Rating: 3/5 "This dish has a lot going for it, but the peas, man. There's just way too many peas. Now granted I'm not a pea person - I only really made this because I had a bag of frozen peas I wanted to use up before we moved. But honestly you could omit most or all of them and wind up with a much better dish."
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