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This recipe delivers a rich, velvety sauce that clings to every strand of fettuccine. The secret lies in the 33% whole cream and the savory base of bacon fat and garlic.

Ingredients

• 1 lb Fettuccine pasta

• 2 Large chicken breasts, cubed

• 1 cup Sliced mushrooms

• 1/2 cup Chopped green onions

• 4 strips Cooked bacon, crumbled

• 2 tbsp Bacon fat (reserved from frying the bacon)

• 3 cloves Garlic, minced

• 2 cups 33% whole cream (heavy whipping cream)

• 1/2 cup Freshly grated Parmigiano-Reggiano

• Salt and black pepper to taste

Instructions

1. Prep the Pasta: Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions until al dente. Drain and set aside.

2. Sauté the Base: In a large pan or wok, add the cubed chicken breast, minced garlic, and bacon fat. Sauté over medium-high heat until the chicken is golden and cooked through.

3. Add Veggies: Toss in the sliced mushrooms and continue to sauté until they soften. Stir in the chopped green onions.

4. Incorporate Bacon: Add the crumbled cooked bacon to the pan and mix well to distribute the smoky flavor.

5. Cream and Reduce: Pour in the 33% whole cream. Turn the heat down to low and let the sauce simmer gently for about 5 minutes until it starts to thicken.

6. Combine: Add the cooked fettuccine to the pan. Toss everything together until the pasta is evenly coated in the creamy sauce.

7. Final Touch: Sprinkle with plenty of Parmigiano-Reggiano. Serve immediately while it’s hot and the cheese is melting into the sauce.

Chef’s Tip: If the sauce gets too thick while sitting, add a splash of reserved pasta water or a little extra cream to loosen it back up before serving.