MICK'S Cheddar and Bacon Fettuccine
Source of Recipe
Atlanta Journal-Constitution
Recipe Introduction
Because this is a hearty sauce, I recommend using fresh fettuccine (available in supermarkets with the refrigerated pastas), which is a little thicker than dried and stands up well to the sauce.
List of Ingredients
2 tablespoons margarine or butter
2 tablespoons all-purpose flour
1 1/3 cups heavy cream
1 1/3 cups milk
4 tablespoons water, divided
1/2 teaspoon Worcestershire
1/2 teaspoon dry mustard
1/2 teaspoon spicy brown mustard
1/4 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon granulated garlic
2 cups grated cheddar cheese
2 (9-ounce) packages refrigerated fettuccine or 1 pound dry fettuccine
1 tomato, seeded and diced
9 cooked slices bacon, crumbledRecipe
6 servings
Hands on: 30 minutes
Total time: 30 minutes
In a large saucepan, melt margarine. Stir in flour and cook for 2 to 3 minutes. Add cream, milk and 3 tablespoons water. Bring to a boil, then reduce heat to simmer.
Meanwhile, in a small bowl, combine remaining 1 tablespoon water, Worcestershire sauce, dry mustard, spicy brown mustard, salt, pepper and garlic and stir to dissolve. Add to sauce and stir to combine. Add grated cheese and stir until fully melted.
Prepare fettuccine according to package directions.
Pour sauce over fettuccine and top with diced tomatoes, chopped fresh bacon and additional grated cheddar cheese, if desired.
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