Creamy Garlic Bacon Fettuccine
1 stick of butter
1 1/2 cups heavy cream
1/4 cup garlic powder
3/4 cup parmesan cheese
1/2 cup Romano cheese
1/2 teaspoon nutmeg
1 tablespoon black pepper
16-ounce box of dry fettuccine noodles
7 slices of center-cut bacon
1/2 sweet onion, diced
Preheat oven to 400°F. Line a sheet pan with parchment paper (foil also works). Place 7 strips of bacon on the parchment on the left side of the pan, and add diced onions to the right side of the pan. Place in the oven and cook for about 15-20 minutes. (Make sure to watch your onions and stir as needed. If the bacon completes cooking first, remove it from pan with tongs and drain it on a paper towel while the onions finish up. The onions should be lightly brown to optimize sweetness.) Cook both until done, then drain them on a paper towel when complete. When cool enough to handle, tear the bacon into pieces. Set it aside. Cook pasta in accordance with package directions. Drain the pasta when al dente. In a metal saucepan, begin melting the butter over medium-low heat. After the butter has melted, add in the heavy cream. Allow the mixture to come together in a soft bubbling boil. Add in the cheeses. Stir until everything is melted and combined. Add in the pepper, garlic, and nutmeg. Keep it on medium-low heat. The sauce will thicken. Continue to cook until the pasta is complete. Pour the cream sauce over the cooked and drained pasta. Combine. Add in the onions and bacon. Stir. Taste and add salt as needed. Bacon is naturally salty, so the amount of salt you need is a personal choice. Reserving it for the end is best. Let the pasta rest for 5 minutes. (Serves 8)