Pheasant & Bacon Fettuccine Alfredo

Directions

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

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

3. 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.

4. 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.

5. 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.