Bacon Tomato Fettuccine Alfredo

This is a rich, indulgent fusion of creamy and savory. Crisp bacon and tender fettuccine are tossed in a velvety Alfredo sauce, elevated with the bold flavor of Red Gold’s premium tomatoes.

Ingredients

  • 4 pounds fettuccine
  • 16-24 slices of sliced bacon, cooked and roughly chopped
  • 8 cups fresh broccoli florets
  • 2 sticks of butter
  • 2 cups whipping cream
  • 2 cups whole milk
  • 8 cups freshly grated Parmesan cheese
  • salt and black pepper to taste
  • 1 10# Can (106 ounces) of Red Gold® Diced Tomatoes

Instructions

Step one

Cook fettuccine according to package directions.

Step two

In a saucepan, bring water to a boil, add broccoli; cook 3 minutes or to desired tenderness. Rinse with cold water to stop cooking. Drain well and set aside.

Step three

To make the Alfredo sauce, melt butter in a medium saucepan or skillet. Add the cream and milk to the butter; cook until heated through, do not boil. Season with salt and pepper. Add the cheese and stir until melted and smooth.

Step four

To the Alfredo sauce add the bacon, broccoli and diced tomatoes. Stir until heated through. Add cooked pasta to the sauce and toss to combine.

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