Ingredients

• 1 package fettucine noodles
• 1 large clove garlic
• 1 small white onion or shallot
• 1 jar marinated red peppers
• 1 container light ricotta cheese
• 1 block or large bag parmesan cheese
• 1 small container whipping cream
• 1 package regular, turkey or vegetarian bacon (according to your preference)
• butter
• red wine
• spices to taste
• bread on the side

Method

Boil fettucine until al dente as you normally would.

To make the sauce:

1. Lay out bacon slices on a rack; place rack on top of baking sheet/casserole dish (to catch the drippings). If you use vegetarian bacon, obviously you won’t need the rack. Place in oven heated to 400 degrees.

2. Add two tablespoons butter to hot saucepan.

3. Peel and Mince clove of garlic and add to saucepan when butter is melted; saute for 2-3 minutes.

4. Mince onion/shallot and add to mixture; saute 2-3 minutes and add half the container of marinated peppers, careful not to drain them too much; saute another few minutes.

5. When mixture is hot, add a dash or two of red wine (it has to be red because it adds sweetness), a pinch of salt and whatever other seasonings you like (I use basil, oregano and chives). Let simmer for 2-3 minutes.

6. Add 2/3 container of whipping cream, turn heat to low.

7. Add 1/2 container of ricotta cheese, stir until blended.

8. Simmer for a few minutes, then slowly begin adding shredded parmesan cheese, little by little, as mixture melts.

9. When all the Parmesan is added, keep stirring until smooth and uniform.

10. If mixture is too thin, add the rest of the ricotta – if too thick, add rest of whipping cream and milk or wine as desired.

11. Cover and keep on low; if bacon is done by this time, set it on broil for aprox 1-2 minutes, or until crisp – remove from oven.

12. Top cooked pasta with sauce and garnish with bacon on top. Serve bread on the side.