Fettuccine Alfredo Carbonara

This is a home concoction we refer to as "Death on a Noodle". It is very heavy, but also filling and absolutely delicious. This can be a meal of its own, or a side dish for many people. There are some good stir-ins, such as sliced cooked chicken breast or fresh snow peas, that can be added in the last 5 minutes of simmering. It is important to use a wide, shallow pan because it will help the cream cook down and thicken. If you need to use a deeper saucepan, increase the cooking time in the step to simmer the cream.

• Ready In: 45 mins
• Serves: 5

Ingredients

• 1⁄2 lb bacon
• 1  pint heavy cream
•  crushed red pepper flakes
•  fresh ground black pepper
•  fresh ground white pepper
•  parmesan cheese or  romano cheese
• 2⁄3 lb fettuccine (can use Fettuccine Rigate, Spaghetti, Penne...)
• 1  tablespoon butter

Directions

1. Heat a 10-inch skillet (at least 2 inches deep) over medium heat.
2. Slice the bacon into 1/2 inch pieces. Place the bacon in the skillet.
3. While the bacon is frying, heat the cream (but not to a boil.) This can be done either in the microwave or on the stove top.
4. Once the bacon is crisp, drain off all but 1-2 tbsp of the grease from the pan.
5. Pour the cream over the bacon.
6. Add a few grinds each of black and white pepper, and some crushed red pepper. A quick sprinkle of red pepper will add some flavor -- for a little more spice, use 1-2 teaspoons.
7. Bring the cream to a simmer, and continue cooking for about 20 minutes, stirring occasionally.
8. While the cream sauce is simmering, boil water and prepare the pasta according to the package directions.
9. When the pasta is done and drained, toss with the tablespoon of butter.
10. Once the butter has melted, pour the cream sauce over the pasta and toss to coat.
11. Serve with grated Parmesan or Romano cheese.