Pheasant & Bacon Fettuccine Alfredo

1 Reviews

SERVINGS

4

PREP TIME

10 min

TOTAL TIME

40 min

GLUTEN FREE

NO

Juicy pheasant and crispy dry aged bacon top creamy, homemade alfredo sauce in this comfort food stunner.

Recipe featured on Dan Small Outdoors Radio, Wisconsin’s #1 Outdoor Radio Show.

This recipe is made with Jones Dry Aged Bacon.

8 oz Hickory Bacon
ingredients
16 ounces fettuccine pasta, uncooked
6 slices Jones Dairy Farm Dry Aged Bacon, chopped
4 pheasant breasts
Kosher Salt
Freshly cracked pepper
8 tablespoons butter
4 cloves garlic, minced
2 cups heavy cream
2 pinches nutmeg
1 lemon, zested
1 1/2 cups grated Parmigiano-Reggiano cheese
Italian flat leaf parsley, chopped
DIRECTIONS
Bring large pot of water with pinch of salt to boil. Cook pasta until al dente; drain, reserving some of the cooking water.

Cook bacon in skillet over medium heat until crispy. Remove bacon and drain on paper towels.

Pat pheasant breasts dry with paper towels and sprinkle with salt and pepper. Over medium-high heat, brown pheasant breasts in bacon grease until golden and just cooked through. Keep warm.

In large nonstick skillet, melt butter with garlic over medium-low heat. When butter is completely melted and garlic is aromatic, but not browned, whisk in heavy cream. Add nutmeg, lemon zest and freshly cracked pepper to taste. Allow mixture to simmer on low for 2 minutes. Add cheese and mix until melted.

Add drained pasta to alfredo sauce; season to taste. If needed, loosen the sauce by adding some of the reserved cooking water from pasta. Serve pasta with sliced pheasant breast and bacon bits; garnish with parsley.

Ingredients

16 ounces fettuccine pasta, uncooked
6 slices Jones Dairy Farm Dry Aged Bacon, chopped
4 pheasant breasts
Kosher Salt
Freshly cracked pepper
8 tablespoons butter
4 cloves garlic, minced
2 cups heavy cream
2 pinches nutmeg
1 lemon, zested
1 1/2 cups grated Parmigiano-Reggiano cheese
Italian flat leaf parsley, chopped

Directions

Bring large pot of water with pinch of salt to boil. Cook pasta until al dente; drain, reserving some of the cooking water.

Cook bacon in skillet over medium heat until crispy. Remove bacon and drain on paper towels.

Pat pheasant breasts dry with paper towels and sprinkle with salt and pepper. Over medium-high heat, brown pheasant breasts in bacon grease until golden and just cooked through. Keep warm.

In large nonstick skillet, melt butter with garlic over medium-low heat. When butter is completely melted and garlic is aromatic, but not browned, whisk in heavy cream. Add nutmeg, lemon zest and freshly cracked pepper to taste. Allow mixture to simmer on low for 2 minutes. Add cheese and mix until melted.

Add drained pasta to alfredo sauce; season to taste. If needed, loosen the sauce by adding some of the reserved cooking water from pasta. Serve pasta with sliced pheasant breast and bacon bits; garnish with parsley.