FETTUCCINE ALLA CARBONARA

Steps:

• SAUCE: Place bacon or ham in a heavy sauté pan over medium heat. Cook bacon until crisp/cook ham until hot, adding the finely minced garlic about 30 seconds before the meat has finished cooking. Add cream and peas and cook at a slow rolling boil for four minutes. Set aside. PASTA: Place a half-gallon of water in a heavy stockpot, add the salt and oil, and bring mixture to a boil. Add dry fettuccine and cook for 8-10 minutes. If fresh fettuccine is used, cook for 3-4 minutes. Drain and rinse well with cold water. Toss the fettuccine lightly with the creamed mixture, then add the Parmesan cheese. Garnish with parsley and serve.