Far Far Away Fettuccini with Creamy, Rumpely Stiltskin Sauce
These Shreked-out tasty creations have one thing in common, the sweet flavor of Vidalia® Onions. Best of all, these recipes are not only delicious but they’re good for you too! Fettuccini tossed with crisp bacon, Sweet Vidalia®Onions and Spring Peas in a rich cream sauce.
- Coarse salt and ground pepper
- 4 slices bacon, sliced crosswise into 1/2-inch pieces
- 1 large Sweet Vidalia® Onion, halved and thinly sliced
- 1 C. fresh blanched peas or frozen peas, thawed
- 2 C. half-and-half
- 18 ounces dried fettuccini pasta
- 1 large farm fresh egg yolk
- Grated parmesan
- 2 T. Chopped Italian parsley
Set a large pot of salted water to boil. In a large skillet, cook bacon over medium until crisp, 5 to 7 minutes. With a slotted spoon, transfer to a paper-towel-lined plate to drain (leave fat in skillet). Add Sweet Vidalia Onions to skillet; season with salt and pepper. Cook over medium, stirring occasionally, until they begin to soften, 1 to 2 minutes. Add half-and-half; season with salt and pepper. Simmer until slightly thickened, about 2 minutes. Cook pasta in boiling water until al dente, according to package instructions. Drain pasta, add to sauce and toss well, add your egg yolk and stir vigorously to incorporate. Serve immediately as the egg yolk will act to tighten up the pasta sauce. Sprinkle with Grated parmesan and chopped parsley.
Recipe created for Vidalia Onion Committee by Chef Todd Fisher, Salinas CA, cheftoddfisher.com