Gale’s Fettucine Alfredo

This is for when you’re not counting calories – indulgence is good for the soul sometimes! Makes a great side dish with grilled meat or chicken, or great as an entrée with a nice green salad.

  • 125 mL (½ cup) fresh, grated Parmesan
  • 275 mL (1 container) Island Farms by Natrel whipping cream
  • 60 mL (¼ cup) Natrel butter
  • 15 mL (1 tbsp) fresh parsley, chopped
  • 4–6 slices bacon
  1. Fry the bacon until crisp.
  2. Drain on paper towels, chop.
  3. Using the same pan, (wipe out excess fat, but try and leave the brown bits), add the butter and whipping cream.
  4. When the butter is melted, add the Parmesan and simmer till thickened (don't let it boil).
  5. When ready to serve, add the bacon and parsley.
  6. Serve immediately over hot fettuccine.