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Fettuccine With Bacon, Peas, and Parmesan

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“I got this recipe out of cooking light magazine. This pasta is great tasting and simple to prepare. I loved it!! The only thing I did differently was to add about 1 cup mushrooms to the pan when I added the peas. Hope you enjoy!!”
4 1 1/4 C. servings

Ingredients Nutrition


  1. Cook pasta according to package directions, omitting salt and fat. Drain pasta, reserving 1/4 cup cooking liquid.
  2. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving drippings in the pan; crumble bacon.
  3. Add onion, garlic, and thyme to drippings in pan; saute 2 minutes.
  4. Stir in green peas; saute 1 minute.
  5. Add green onions to pan; saute 1 1/2 minutes.
  6. Add pasta, reserved cooking liquid, and half-and-half to pan; cook 1 minute or until thoroughly heated, tossing to combine.
  7. Remove from heat. Add butter, salt, and pepper to pan; toss until butter melts.
  8. Sprinkle with crumbled bacon and Parmesan cheese.

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