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Fettucine with Bacon and Tomatoes – Hip Hop Cookbook

Fettucine with Bacon and Tomatoes

1 pound fettuccine
6 ounces thinly sliced bacon, cut crosswise into 1-inch-wide strips
3 garlic cloves, pressed
3 (14 1/2-ounce) cans diced tomatoes in juice, drained
1/2 cup heavy cream
1/2 cup coarsely chopped fresh Italian parsley
1/2 cup grated Parmesan cheese plus additional for serving

Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Transfer pasta to large bowl.
Meanwhile, heat heavy large skillet over medium-high heat. Add bacon and sauté until crisp, about 5 minutes. Transfer to paper towels.
Add garlic and sauté 15 seconds. Add tomatoes and simmer 5 minutes, stirring occasionally. Stir in cream, parsley, and 1/2 cup cheese. Bring to boil; season with salt and pepper.
Add sauce to pasta in bowl; toss to coat. Sprinkle with bacon and serve, passing additional cheese alongside.

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