Spinach Fettuccine With Roasted Peppers

• 1 pounds spinach fettuccine
• ½ pound bacon
• 2 shallots
• 4 cloves garlic
• 1/2 cup chicken stock
• 1/2 cup kalamata olives
• 1 red pepper, roasted and julienne  
• 1 yellow pepper, roasted and julienne
• 2 oz fresh basil, chiffonade
• 1/2 cup shredded parmesan cheese

1. Roast both peppers directly on grill or gas burner flames. The peppers should be blackened on all sides and then placed in a zip lock bag until cool.
2. Once the peppers are cool to the touch, you can clean them with a paper towel and remove the black outer layer. You want to leave about 5-10% of blackened char for good flavor. Do not rinse under water, this would waterlog and dilute the flavor.  Julienne both peppers.
3. Cut the bacon into 1-inch strips and sauté starting with a cold pan. When crispy, remove with a slotted spoon and dry on a paper towel, leaving as much bacon fat in the pan as possible.
4. Slice the shallots and add to the pan with bacon fat along with chopped garlic.
5. Add roasted peppers, kalamata olives, and chicken stock.
6. Chiffonade the basil. Pick off the leaves and stack 5-7 leaves on top of each other then roll tightly. Thinly slice with a sharp knife.
7. Toss cooked fettuccine with bacon mixture and season with salt and pepper.
8. Top with basil and parmesan cheese.

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