Smokehouse Bacon Fettuccine Alfredo

Smokehouse Bacon Fettuccine Alfredo

Smokehouse Bacon Fettuccine Alfredo

Posted by Chef Don King, Culinary Market Specialist


Smokehouse Bacon Fettuccine Alfredo recipe is made in less than 30 minutes and has all the flavors of a creamy, smoky Alfredo sauce with crispy bacon, and will soon become your favorite pasta dish!


1 lb. fettuccine, cooked according to box directions

6 slices Applewood Smoked Bacon

10 oz. of fresh mushrooms, cleaned and sliced

4 garlic cloves, minced

2 cups fresh baby spinach

3 tablespoons butter

3 tablespoons extra virgin olive oil, divided

2 cups heavy whipping cream

1 cup J&A Bacon Dressing

1 cup grated Parmesan cheese

1 cup Mozzarella cheese, shredded

1 teaspoon smoked paprika

1/2 teaspoon black pepper

  1. Cook the fettuccine according to package directions.

  2. Cook the bacon until crisp and then crumble; set aside.

  3. In a large skillet, heat 1 tablespoon olive oil over medium heat.

  4. Cook mushrooms until tender and reduced in size. Add in the minced garlic cloves and cook, stirring frequently, for a minute longer just until fragrant (take care that it doesn't burn). Remove the garlic and mushrooms to a plate.

  5. Melt 3 tablespoons of butter in the same skillet you cooked the mushrooms and garlic in. Add in 2 tablespoons olive oil. Slowly whisk in heavy whipping cream and Bacon Dressing, bring to a simmer, stirring frequently.

  6. Stir in the Parmesan cheese and simmer for another 8-10 minutes, stirring very often. Once the sauce begins to thicken, reduce heat to low. Stir in the Mozzarella cheese, smoked paprika, and black pepper.

  7. Mix in the cooked bacon, fresh spinach, cooked mushrooms and garlic. Stir in the cooked pasta, mix until all incorporated and serve hot with additional fresh Parmesan cheese for garnish.

  8. Add some extra salt and pepper, to taste.

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