Fettuccine with Bacon, Almonds and Orange

01.30.2013

fettucine with bacon and orange

 

You may read the title of this recipe and have a similar response of that my husband gave upon me telling him this is what was on the menu today. Something like, “No. Don’t do that.” Well, I did do that, and I’m here to tell you it is amazing (and my husband agreed too). So hear me out. Yes many of you have likely tried and enjoyed some sort of lemon pasta. Then why not orange + bacon? Orange and bacon is one of my new latest favorite flavor combinations. Odd as it may sound there is something so spectacular to it. Maybe it’s the reminiscent flavors of washing down that salty slice of bacon with a glass of freshly squeezed orange juice during breakfast. Whatever it is, it’s a combination you’ll want to try. And we may as well not stop there right? Why not add in more flavors that will keep the taste buds begging for more? Like almonds. Not just any almonds, be sure that you use sliced or slivered, and toast them. The toasting just adds one more dimension of flavor that compliments this dish perfectly. I also love the additional crunch it gives. Also, don’t be shy with the cheese and I’d highly recommend using both kinds, the Parmesan and Romano.

The recipe idea is not fully my own. Where do I begin? Let’s just say I hoard magazines. I order several and friends give me some of theirs that they’ve read through (thanks friends). I stash them around my house like you wouldn’t believe. I have stacks under my bed, in the cupboard above my stove, in my drawers and closets  Yes, it’s a sign that I have organizational problems but also a sign that I’m obsessed with food and I have a hard time throwing any of them away. Anyway, the other day I noticed the Italy Issue of bon appetit among one of my beloved stacks and I had to look through it again. The recipe that stood out to me was the Tagliatelle with Prosciutto and Orange. Well some may say I went and Americanized the recipe (which I sort of did, because I’m American and I love bacon), but mostly I made it with the convenience of ingredients that I nearly always keep on hand. One of them being bacon. Plus, like I said, I love the orange and bacon flavor combo so this was the perfect opportunity to create something exciting with it. You may have your doubts about this recipe, but if you like good food with real flavor, I would recommend making this incredibly simple, yet oh so delicious recipe. Enjoy!

fettucine with bacon and orange2

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Creamy Fettuccine with Bacon, Almonds and Orange

Total Time: 20 minutes
Servings: 4 Servings

Ingredients

  • 8 oz . dry fettuccine
  • 4 slices bacon , cooked and diced (4 oz)
  • 1/4 cup sliced almonds , toasted
  • 1/2 cup heavy whipping cream
  • zest of 1 medium orange , plus more for garnish
  • juice of 1 medium orange
  • salt and freshly ground black pepper
  • 1/4 cup finely grated Parmesan cheese , plus more for garnish
  • finely grated Romano cheese , for garnish

Instructions

  1. Cook fettuccine pasta to al dente according to directions listed on package. Drain cooked pasta, reserving 1/4 cup pasta water*.
  2. In a medium saucepan, combine 1/4 cup reserved pasta water, heavy cream, orange juice, and orange zest. Bring mixture to a boil, then reduce heat and stir in cooked pasta. Cook for about 1 minute until sauce coats pasta, then remove from heat and toss in 1/4 cup Parmesan cheese, diced bacon and toasted almonds. Season with salt and pepper to taste. Plate and garnish with additional Parmesan cheese and Romano cheese. Serve immediately.
  3. *After about 8 minutes of the pasta boiling, I ladled out the 1/4 cup pasta water and began making the sauce so the sauce and pasta would finish cooking at about the same time. I figured by 8 minutes the pasta water would have enough starches in it by then.
  4. Recipe Source: inspired by bon appetite, The Italy Issue, May 2011. Pg. 132. Can also be found on epicurious.

12 comments

  • Faith: This sounds unique and delicious! January 30, 2013 at 8:21am Reply

  • angela @ another bite please: ha i love that you hoard magazines…i always try to tear out the recipes i think i want to make or i totally forget…love these types of recipes that are different..like what :-) but looks delicious. January 30, 2013 at 10:18pm Reply

  • Jan: I am definitely going to try this recipe! I am thinking my husband will love this! I also hoard mags, and tear out ones I know I will try & put them in a binder. February 3, 2013 at 9:45pm Reply

  • Cheryl: Have to tell you it was the combo of orange and bacon that got my attention. It’s now on my list to try. I also am a real foodie and it’s the unique recipes I’m looking for at this stage of my cooking life. And horde magazines – we must be related. I have so many gourmet cooking magazines and decorating magazines (my two passions) spread all around in one of my spare bedrooms that I’ve realized it would make a better office, at least I can store them nicely on shelves. February 4, 2013 at 7:04am Reply

    • Jaclyn: Cheryl – I wish I could decorate too, although then my magazine problem could get really really bad =). I hope you have a chance to try this, thanks for your comment! February 4, 2013 at 8:45pm Reply

  • James: I made this tonight and it is delicious!! (I’m eating it right now) I used Spinach spaghetti as the pasta, turkey bacon, unsalted cashews instead of almonds, and I garnished it with Grated Blue Cheese instead of Romano. Paired with a glass/bottle of Acacia’s Unoaked 2011 Chardonnay, I’m in Heaven:-) February 4, 2013 at 7:59pm Reply

    • Jaclyn: James – Exciting twists you’ve added! Isn’t it so fun making something delicious with different ingredients =). So glad you enjoyed thanks for your comment! February 4, 2013 at 8:02pm Reply

  • Rachel @ Bakerita: This looks like such a good twist on a classic comfort food..yum! February 5, 2013 at 11:51pm Reply

  • Thea: So, ziplist has a recipe of the day. I did my OWN take on it, based on what was in my kitchen. I caramelized an onion, added red diced peppers until soft, then added in the oj, heavy cream , some left over roasted cauliflower, some canned chicken I did as a test in the PC canner, Ugly as SIN, but boy howdy, can you say TASTY?!?, raw slivered almonds from the freezer (took it right out of the freezer and toasted in a pan, some lemon zest (I didn’t have an orange) some pasta water (it helps to thicken), corn pasta, left over bacon . Added the left over parmesan from last week’s recipes as well and topped it with some left over parsley from last week’s recipes. This is what happened. Needless to say, fantastic flavor, Served with the left over lettuce, kale, spinach and chard greens and topped with cherry tomatoes, red pepper, green onions.

    So, thank you for the inspiration! :D February 11, 2013 at 7:50pm Reply

    • Jaclyn: You’re welcome – sounds delish! February 12, 2013 at 11:40pm Reply

  • Jocelyn: This is delicious! The combination of flavors is wonderful. Thanks so much. May 4, 2013 at 7:03pm Reply

    • Jaclyn: I’m glad you liked it Jocelyn! Thanks for your comment! May 7, 2013 at 9:34am Reply

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