1/4cupfinely grated Parmesan cheese, plus more for garnish
finely grated Romano cheese, for garnish
Instructions
Cook fettuccine pasta to al dente according to directions listed on package. Drain cooked pasta, reserving 1/4 cup pasta water*.
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.
*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.
Recipe Source: inspired by bon appetite, The Italy Issue, May 2011. Pg. 132. Can also be found on epicurious.