Fettuccine Alfredo with Bacon and Scallops
If you’re a bacon fan, this recipe will make your heart sing. The rich Alfredo sauce, paired with the sweet scallops and salty bacon is a divine combination.
Prep time: 30 minutes
3 tablespoon softened butter
1 clove minced garlic
1 pound medium sized sea scallops
¼ cup each chopped red, yellow and orange peppers
½ cup white wine
3 cups heavy cream
1 cup parmesan cheese
1 pound cooked bacon chopped into julienne strips
1 pound of cooked fettuccine, ½ cup of the pasta water set aside
3 tablespoon chopped flat leaf Italian parsley
3 tablespoon chiffonade of basil
1 tablespoon fresh cracked black pepper
1 teaspoon Kosher, or sea salt
Place a large non-stick sauté pan on the stove over medium high heat. Add the garlic- sauté until the edges turn slightly brown- do not to overcook. Once the garlic has caramelized, add the scallops and sauté for 2-3 minutes. Add the chopped peppers, and sauté for an additional 2 minutes. Deglaze the pan with the white wine and cook until this mixture reduces by half.
Add the heavy cream- reduce the heat to medium. Let the cream cook for 3-5 minutes, or until the sauce begins to thicken. Place the Parmesan cheese, basil, chopped parsley, and julienne strips of bacon into the pan. Add ½ cup of pasta water- continue to mix.
Place the cooked pasta into the sauce and gently mix with tongs.
Season with salt and pepper.
Platter the pasta- garnish with fresh grated Parmesan or Romano cheese, fresh chopped parsley, and lemon wedges.
Chef Chuck Kerber