Fettuccine Alfredo Carbonara

• 1/2 lb bacon
• 1 pint heavy cream
• crushed red pepper flakes
• fresh ground black pepper
• fresh ground white pepper
• parmesan cheese or romano cheese
• 2/3 lb fettuccine (can use Fettuccine Rigate, Spaghetti, Penne...)
• 1 tablespoon butter

1. Heat a 10-inch skillet (at least 2 inches deep) over medium heat.
2. Slice the bacon into 1/2 inch pieces. Place the bacon in the skillet.
3. While the bacon is frying, heat the cream (but not to a boil.) This can be done either in the microwave or on the stove top.
4. Once the bacon is crisp, drain off all but 1-2 tbsp of the grease from the pan.
5. Pour the cream over the bacon.
6. Add a few grinds each of black and white pepper, and some crushed red pepper. A quick sprinkle of red pepper will add some flavor -- for a little more spice, use 1-2 teaspoons.
7. Bring the cream to a simmer, and continue cooking for about 20 minutes, stirring occasionally.
8. While the cream sauce is simmering, boil water and prepare the pasta according to the package directions.
9. When the pasta is done and drained, toss with the tablespoon of butter.
10. Once the butter has melted, pour the cream sauce over the pasta and toss to coat.
11. Serve with grated Parmesan or Romano cheese.

bacon, heavy cream, red pepper, fresh ground black pepper, fresh ground white pepper, parmesan cheese, rigate, butter

Taken from www.food.com/recipe/fettuccine-alfredo-carbonara-360661 (may not work)