6 slices bacon or 1/3 cup ham cut into narrow strips
1/4 cup frozen peas
1 cup heavy cream
1/4 cup Parmesan cheese
8 ounces dried or 16 ounces fresh fettuccine
2 tablespoons parsley, finely chopped
1/2 clove garlic, finely minced
Place bacon or ham in a heavy sauté pan over medium heat. Cook bacon until crisp/cook ham until hot, adding the finely minced garlic about 30 seconds before the meat has finished cooking. Add cream and peas and cook at a slow rolling boil for four minutes. Set aside.
8 ounces dry or 16 ounces fresh fettuccine
1/2 gallon water
1 tablespoon salt
2 tablespoons vegetable or olive oil
Place a half-gallon of water in a heavy stockpot, add the salt and oil, and bring mixture to a boil. Add dry fettuccine and cook for 8-10 minutes. If fresh fettuccine is used, cook for 3-4 minutes. Drain and rinse well with cold water.
Toss the fettuccine lightly with the creamed mixture, then add the Parmesan cheese. Garnish with parsley and serve.