Pheasant Bacon Fettuccine Alfredo

1 Review

Pheasant & Bacon Fettuccine Alfredo

Pheasant Bacon Fettuccine Alfredo
4
Servings
10 mins
Prep Time
40 mins
Total Time
Contains Gluten icon
Contains Gluten

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

  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.

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Ratings and Reviews

5

A must try

This is a must try! It is delicious!

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