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Fettuccine With Peas And Bacon

Fettuccine With Peas And Bacon

  • Yield: 4 to 6


  • 1 pound fettuccine
  • 2 teaspoons olive oil, plus more for garnish
  • 1 cup diced onion
  • 1/4 cup thinly sliced shallot (about 1)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper, plus more for serving
  • 1 teaspoon minced garlic
  • 1/2 pound bacon, diced, cooked until crisp and drained on paper towels
  • 1 cup frozen green peas
  • 1/4 cup chopped fresh parsley
  • 1/2 cup grated Parmigiano-Reggiano
  • Fresh chives, for garnish


  • Bring salted water in a 2-gallon or larger stockpot to a boil and cook fettuccine according to package directions. When pasta is done, drain, reserving 1 cup cooking liquid. (Up to 1/2 cup additional cooking liquid may be added if pasta seems too dry.)

  • While pasta is cooking, begin making sauce: In a 12-inch or larger saute pan, heat olive oil over medium-high heat. Add onion, shallot, salt, and pepper and cook until onions are translucent, about 2 minutes. Add garlic, bacon and peas and cook 2 minutes longer. Add cooked drained pasta, parsley, cheese, and olive oil garnish and cook, tossing, until heated through and well combined. (If necessary, add a bit of reserved pasta-cooking water a little at a time to moisten.)

  • Remove pasta from heat and transfer to a large serving bowl or to individual serving bowls. Sprinkle with additional cheese and black pepper if desired. Top with chives and serve immediately.