Smoky Carbonara Pasta

• 1/2# good smoked bacon, diced
• 1 c. low salt canned chicken broth
• 3/4 c. whipping cream
• crushed red pepped
• 1/2 c. parmesan cheese, grated
• 1/2 of 16 oz bag petite frozen peas
• 2-3 cloves minced garlic
• 12 oz. fettucine

1. Fry diced bacon in large saute pan until almost crisp . Add garlic and saute until garlic is golden and bacon is crisp, about 2 minutes. (Do not burn!) Remove bacon and garlic from pan and set aside. Drain fat from pan and bring broth, cream & red pepper to a boil in same pan. Simmer 20 min. or until reduced by 1/2. Remove from heat and stir in cheese.
2. Thaw peas by running hot water over. Meanwhile, cook pasta till al dente.
3. In the 'bacon' pan, mix pasta, peas, bacon and cream sauce. Add additional cheese and crushed red pepper.

bacon, salt, whipping cream, red pepped, parmesan cheese, peas, garlic, fettucine

Taken from www.epicurious.com/recipes/member/views/smoky-carbonara-pasta-1208456 (may not work)