This recipe is adapted from Harrowsmith Pasta Cookbook, and it’s simple and tasty. A bit high in fat, so don’t make this if you’re watching your calories!
Fettuccine with Asparagus & Bacon
- 6 oz. gluten free fettuccine
- 8 thick slices bacon
- 2 tbsp unsalted butter
- 24 spears asparagus
- Lemon slices
- Cook fettuccine in boiling water until just tender.
- While fettuccine is cooking, cut bacon into small pieces, and cook in butter until almost crisp. Keep warm.
- At the same time, cook asparagus until tender crisp.
- Arrange noodles on serving dish, making a well in the centre.
- Place asparagus in well and spoon bacon and drippings over noodles and asparagus.
- Garnish with lemon slices.
Serves 4.
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You can find more gluten free information on my Excel tutorials website.